Indian Spiced Braised Chicken with Garbanzos

Indian Spiced Braised Chicken with Garbanzos

Indian Spiced Braised Chicken with Garbanzos

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
1 teaspoon
1/4 teaspoon
1 teaspoon
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. ™

Copyright© 2018