INFO
Quick & easy
Details
Ingredients
- 8 skin-on, bone-on chicken thighs
- 1 onion
- 1 Tomato
- 1 Tbsp of tomato paste
- 3 Tbsp of Chili Garlic sauce (or harissa)
- 1 can of chickpeas
- 1 can of cannellini beans
- 3 cloves of garlic
- Parsley
- 1/4 of a red pepper
- 1 Tbsp of Olive Oil
- 1 cup+ of Chicken Broth
- Salt & Pepper
Method
- Pre-heat oven to 425 F
- Cut the onions finely
- Peel the garlic
- Slice the red pepper finely
- Salt & Pepper on the chicken, both side
- Place the oil into the skillet
- Roast the chicken on both side, about 5 mns
- Reserve the chicken
- If there is too much grease in the pan, remove some
- Add the onions, 2-3 minutes
- Add the garlic
- Add the red pepper
- Add the tomato paste
- Cook a couple of minutes
- Add the chili garlic sauce
- Add the beans and chickpeas (drained)
- Mix all
- Add the chicken back into the skillet
- Add the broth
- Place into the oven for about 45 mn
Quick View
| Traditional | |
|---|---|
| Serve | 2-3 |
| Preparation Time | 15 mn |
| Cooking Time | 60 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special | Cast Iron Skillet |
