Indian Spiced Braised Chicken with Garbanzos

Watch Video

Servings:

Quantity

Ingredients

3 pounds

Boneless chicken thighs, skin on

1/4 cup

Extra virgin olive oil, divided

2 1/2 teaspoons

Kosher salt, divided

1 teaspoon

Black pepper, divided

1 tablespoon

Fresh thyme, chopped, divided

1 cup

Yellow onion, chopped

2, 14.28 oz. cans

Carmelina Brands® Italian Garbanzos, rinsed and drained

5 each

Garlic cloves, sliced

1 teaspoon

Turmeric

1 teaspoon

Cumin

1/4 teaspoon

Cayenne

1 teaspoon

Coriander

1 cup

Low Sodium Chicken Broth

1 each

Lemon, sliced into 1/4-inch thick rounds

1/4 cup

Fresh cilantro, chopped

In a large bowl, combine chicken with 2 tablespoons olive oil, 1 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 tablespoon thyme.

In a large, non-stick skillet with lid, heat remaining oil over medium high heat. Carefully add chicken thighs, and sear on both sides until golden and crisp; about 15 minutes.

Reduce heat to low and remove chicken from skillet, saving the drippings or “fond” in the pan. Using the same pan, increase heat to medium-high and add onions. Sauté onions until they begin to caramelize and brown, stirring occasionally; about 7 minutes. Add Carmelina Brands® Italian Garbanzos, and continue to cook mixture another 5 minutes, letting the garbanzos toast in the pan. Stir in garlic, turmeric, cumin, cayenne, and coriander, and remaining salt and pepper.

Add chicken broth and stir to combine. Continue to cook bean mixture for a few minutes allowing the aromatics to open up and blend.

Return seared chicken to the pan, arranging in a single layer. Add cilantro, lemon slices, and remaining thyme. Lower heat, cover and simmer chicken for 15 to 20 minutes, until cooked through. Remove from heat and serve Indian Spiced Braised Chicken and Garbanzos on a large serving platter. Mangia bene!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™