Smoky Spiced Chicken With Crispy Chickpeas

A delicious and balanced meal using bite-sized chunks of boneless, skinless chicken thighs marinated with a blend of warm spices, sauteed until they’ve developed a golden crust, the spiced fat is then used to pan-fry the chickpeas until crispy on the outside, soft and creamy on the inside. Alongside a refreshing yoghurt sauce, it makes a perfect low-carb meal that's as satisfying as it is nutritious on its own. I opt for a full fat Greek yoghurt, but you could also use regular whole milk yoghurt or a dairy-free alternative. Use ready made spice blend if you want to. Curry powder, baharat or ras el hanout would work beautifully here.

Smoky Spiced Chicken With Crispy Chickpeas

adapted from Food52


1 tin/400 g Chickpeas 750 g Boneless, skinless chicken thighs, cut into bite-sized pieces 2 tsp Smoked paprika powder 1 tsp Cumin powder 1 tsp Turmeric powder 1 tsp Aleppo pepper ½ tsp Sea salt, plus more to taste 3 tbsp Extra-virgin olive oil, divided 1 tbsp Ghee or butter 300 g Full-fat Greek yoghurt 1 Organic lemon, ¼ juiced and the remaining cut in wedges, for serving Chopped cilantro or parsley, for serving

1 tin/400 g Chickpeas
750 g Boneless, skinless chicken thighs, cut into bite-sized pieces
2 tsp Smoked paprika powder
1 tsp Cumin powder
1 tsp Turmeric powder
1 tsp Aleppo pepper
½ tsp Sea salt, plus more to taste
3 tbsp Extra-virgin olive oil, divided
1 tbsp Ghee or butter
300 g Full-fat Greek yoghurt
1 Organic lemon, ¼ juiced and the remaining cut in wedges, for serving
Chopped cilantro or parsley, for serving

Drain and rinse the chickpeas. Dry well with a clean kitchen towel. Set aside
Cut the chicken into bite-sized pieces. Place them in a large bowl and add in smoked paprika, cumin, turmeric, aleppo pepper, sea salt and 1 tablespoon of olive oil. Toss everything together until the chicken pieces are evenly coated with the spices.
In a large skillet, heat 1 tablespoon olive oil and ghee over medium-high heat. Cook the chicken, in 2-3 batches, until they are nicely browned. Remove the chicken to a plate and keep warm.
Add the remaining tablespoon of olive oil to the same skillet. Add the dried chickpeas and season. Cook the chickpeas for about 10 to 12 minutes, stirring occasionally, until they are crispy.
Season the Greek yoghurt with lemon juice and sea salt. Mix until well combined. Spread the yoghurt sauce on serving plate and top with chicken and chickpeas. Sprinkle the chopped cilantrol over. Serve with lemon wedges.