Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ½ tsp (2g) paprika
  • 1.5 cups (300g) long-grain white rice
  • 2.5 cups (600ml) chicken broth, low sodium
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 1 large (150g) red bell pepper, chopped
  • 1 cup (170g) canned chickpeas, drained and rinsed
  • 1 tsp (2g) lemon zest
  • ½ tsp (1g) cinnamon
  • 1 cup (150g) frozen peas
  • ¼ cup (30g) fresh parsley, chopped
  • ½ cup (60g) crumbled feta cheese
  • 1 lemon, cut into wedges

Instructions:

  1. Toss the chicken thighs in a bowl with the marinade ingredients (3 tbsp olive oil, minced garlic, oregano, salt, black pepper, and paprika). Let them marinate for 10 minutes.
  2. Heat 1 tbsp of olive oil in a 12-inch oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until the skin is mahogany-gold and crispy (5-7 minutes). Flip and sear for another 3 minutes, then remove chicken from the pan and set aside.
  3. In the same pan, add diced onion and red bell pepper. Sauté for 4-5 minutes until the onion is translucent.
  4. Stir in the chickpeas, lemon zest, and cinnamon, stirring for 1 minute until fragrant.
  5. Add the dry rice to the pan. Stir constantly for 2 minutes until the edges of the rice look translucent.
  6. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Return the chicken thighs to the pan, nestling them on top of the rice.
  7. Cover and simmer on low heat (or transfer to oven) until rice is cooked through and liquid is absorbed (approximately 20-25 minutes).
  8. Stir in the frozen peas during the last few minutes of cooking. Garnish with fresh parsley, crumbled feta cheese, and serve with lemon wedges.