1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
dried red Chinese peppers
Â½ cup low-sodium chicken broth
Â¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Preheat oven to 425Â°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, Chinese dried pepper(s) , and broth; bring to a simmer.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20â25 minutes.
Microwave spinach to stream. Spoon chicken dish over steamed spinach, top with parsley and serve with lemon wedges for squeezing over.Â - Provided by my husband who amazes me everyday with his perfect food preparation.