May 18, 2022

One-Skillet Smoky Turmeric Chicken With Crispy Chickpeas

Name: One-Skillet Smoky Turmeric Chicken With Crispy Chickpeas
Ingredients: 1 1/2 teaspoons ground turmeric; 1 1/2 teaspoons Spanish smoked paprika; 1/2 teaspoon Aleppo pepper (or a lesser amount of red chile flakes); 1 teaspoon kosher salt, plus more to taste; 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon unsalted butter; 570-680g boneless skinless chicken thighs or breasts, cut into bite-sized chunks; 1 x 325g jar cooked Organic Chickpeas; 214g plain full-fat yogurt (regular or Greek); 1 lemon, cut in wedges, for serving; 2 tablespoons finely chopped coriander, for serving; 4 pieces warm pita or flatbread, for serving, or 4 handfuls fresh greens and/or leafy herbs

Rated 5 stars by 1 users

Author:

Emily C.

Ingredients

1 1/2 teaspoons ground turmeric
1 1/2 teaspoons Spanish smoked paprika
1/2 teaspoon Aleppo pepper (or a lesser amount of red chile flakes)
1 teaspoon kosher salt, plus more to taste
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
570-680g boneless skinless chicken thighs or breasts, cut into bite-sized chunks
1 x 325g jar cooked Organic Chickpeas
214g plain full-fat yogurt (regular or Greek)
1 lemon, cut in wedges, for serving
2 tablespoons finely chopped coriander, for serving
4 pieces warm pita or flatbread, for serving, or 4 handfuls fresh greens and/or leafy herbs

Directions

Drain and rinse the chickpeas. Dry well with a cotton towel (they’ll get crispier this way!). Set aside.
Meanwhile, in a bowl, toss chicken with turmeric, smoked paprika, Aleppo pepper, salt, and 1 tablespoon olive oil until evenly coated.
In a 12-inch non-stick or cast-iron skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add chicken, distributing the pieces so they’re in a single, even layer. Cook without moving for 3 to 4 minutes on the first side, then flip and cook until nicely browned and cooked to an internal temp of 74°C, about 3 to 4 minutes longer. (Note: If you have a smaller skillet, cook the chicken in batches. A splatter screen or fry guard works well to prevent oil splatter.) Remove skillet from the heat, and transfer chicken to a plate, leaving all of the spiced fat in the skillet.
While the chicken is resting, make the chickpeas. Return the skillet to medium-low heat, scraping the bottom with a wooden spoon to loosen any bits of fond. (Note: Leave them in the skillet, as long as they’re not burnt, to flavor the chickpeas.) Add another 1 tablespoon olive oil, then the chickpeas and a few pinches of salt, stirring to evenly coat in the spiced fat. It’ll seem like a lot of fat, but trust me, it’s key for the crispiest, crunchiest chickpeas.
Cook the chickpeas for about 10 to 12 minutes, shaking the pan occasionally. The idea is to go low and slow so the chickpeas become ultra-crispy on the outside, still creamy on the inside. Some will pop and split as they dry and crisp. Taste and add a little more turmeric and/or smoked paprika if desired. When they’re done, turn off the heat and stir in coriander.
While the chickpeas are cooking, make the yogurt sauce by combining yogurt, 2 teaspoons lemon juice (cut the remaining lemon into wedges for serving), a pinch or two of salt, and a drizzle of olive oil, if desired. Adjust seasoning and acidity, to taste.
Serve chicken and crispy chickpeas while still warm with warmed pita, yogurt sauce, fresh greens or herbs, and lemon wedges.