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.

29 comments:

Judee 14/3/26 14:26: The crispy chickpeas are an interesting addition to a chicken dish.
DEZMOND 14/3/26 15:08: Smoky flavour is always nice, I sometimes ad a little bit of smoked tofu from Lidl into veggie pies, beans or glufree pasta, or to patties and sausages.
Balvinder 14/3/26 15:38: This sounds like such a satisfying and flavorful meal. Crispy chickpeas with spiced chicken is a great combo.
Bill 14/3/26 16:09: Looks nice!
DeniseinVA 14/3/26 16:37: I love the idea of having crispy chickpeas with this delicious chicken. Another great recipe Angie, thank you!
🌺JoAnna🌺 14/3/26 19:32: Hello dear Angie, I love chickpeas; they're delicious in every form.

Best regards, and have a great weekend.

Is spring already here?
Linda's Relaxing Lair 14/3/26 22:37: Lovely photos.
Lowcarb team member 14/3/26 22:53: Looks a fabulous recipe Angie, lovely photographs.

All the best Jan
Tom 14/3/26 23:16: ...sounds like a great combination.
Brian's Home Blog 14/3/26 23:38: That sure looks good to me!
Ben | Havocinthekitchen 15/3/26 00:22: Looks wonderful, Angie! That smoky spice and the crispy finish sound absolutely delicious.
J.P. Alexander 15/3/26 00:28: Gracias por la receta. Te mando un beso.
Garfield 15/3/26 00:35: Frango fica gostoso de qualquer jeito, e o seu está com uma aparência apetitosa.

Nova tirinha publicada. 😺

Abraços 🐾 Garfield Tirinhas Oficial.
roentare 15/3/26 01:32: A fabulous dish!
Happy Retiree's Kitchen 15/3/26 01:47: This chicken meal ticks all the right boxes for me Angie, delicious, healthy and low carb. I really need to make this one. Thanks so much for sharing.
Ruby Rose and the Big Little Angels 3 15/3/26 05:15: You have expanded my culinary possibilities
Margaret D 15/3/26 07:51: Looks good, Angie.
David M. Gascoigne, 15/3/26 10:00: Filled with some of my favourite ingredients.
eileeninmd 15/3/26 11:49: Yum, I like some spice! Thanks for sharing the recipe.
Enjoy your day and the new week ahead.
Lola Martínez 15/3/26 12:50: Me encanta la cantidad de recetas de pollo que tienes, todas muy apetecibles y bien combinadas. Me gusta la de hoy también.
Ananka 15/3/26 13:53: Looks good. I love chickpeas :-D
David Scott Allen 15/3/26 22:30: I love the smoke and spice in this recipe., Angie -- and it is so simple especially with the canned chickpeas.
Cooking Julia 15/3/26 23:51: I love roasted chickpeas and made some this weekend. With chicken it must be so good!
foodtravelandwine 16/3/26 01:11: What a great idea!....it looks like a great combination!........Abrazotes, Marcela
Pietro Brosio 16/3/26 02:43: Delicious recipe indeed.
Greetings
Anonymous 16/3/26 04:49: As soon as it cools down, this will be on my table!
Tandy (Lavender and Lime) https://tandysinclair.com
Sherry's Pickings 16/3/26 04:58: oh yes please! i love chicken thighs and i love chickpeas so this is right up my alley!
Veronica Lee 16/3/26 06:03: The crispy chickpeas are a unique touch to the smoky chicken.
Yummm! 😋
Federica Simoni 16/3/26 18:01: wow sembra buonissimo!