Braised Chicken Thighs with Chickpeas and Spinach

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• salt and black pepper to taste
• juice of 1 lemon

Instructions

1. Pat chicken thighs dry and season with salt and pepper
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat
3. Brown chicken thighs skin-side down for 5 minutes, then flip and brown for another 4 minutes. Remove and set aside
4. In the same pot, sauté diced onion until softened, about 3 minutes
5. Add minced garlic and cook for 1 minute until fragrant
6. Stir in oregano, cumin, and paprika, cooking for 30 seconds
7. Pour in chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom
8. Return chicken thighs to the pot and add bay leaf
9. Bring to a simmer, cover, and braise for 25 minutes
10. Add chickpeas and continue braising for 10 minutes
11. Stir in fresh spinach until wilted, about 2 minutes
12. Remove bay leaf and stir in lemon juice
13. Taste and adjust seasonings as needed

Notes

• A Dutch oven or large heavy-bottomed pot with a lid works best for even braising
• Pat chicken thighs completely dry before browning to achieve crispy skin
• Do not skip the browning step as it develops deep flavor through the Maillard reaction
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
• This dish reheats beautifully on the stovetop over low heat
• For extra creaminess, stir in 1/4 cup Greek yogurt after adding spinach