Lemony Chicken Thighs With Chickpeas and Dates
Published Jan. 21, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 2½pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
- Salt and pepper
- 1tablespoon extra-virgin olive oil
- 1medium red onion, cut into 1-inch wedges
- 4garlic cloves, thinly sliced
- 1(15-ounce) can chickpeas, rinsed
- 6medjool dates, torn in half and pitted
- 2rosemary sprigs
- 1lemon
- Yogurt, for serving
Nutritional analysis per serving (4 servings)
549 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 11 grams dietary fiber; 31 grams sugars; 27 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Season chicken all over with salt and pepper.
- Step 2
Pour oil in a large, high-sided skillet and heat over medium. Using tongs, place chicken thighs into the skillet, skin-side down, and cook, pressing to encourage the skin to brown, until the skin is crisp and deep golden brown, 6 to 8 minutes. Transfer chicken thighs to a plate, skin side up.
- Step 3
Add onion and garlic to the skillet and cook until the onion and garlic have slightly softened, 2 to 3 minutes. Add the chickpeas, dates and rosemary; season with salt and pepper. Using a vegetable peeler, remove all the peel from the lemon in 2-inch strips and add to the pan. Quarter the remaining lemon then hold onto the wedges for serving.
- Step 4
Nestle the chicken thighs back into the pan on top of the chickpea mixture, setting them skin side up. Pour in enough water to just barely come halfway up the chicken (1 to 1½ cups).
- Step 5
Transfer the skillet to the oven and bake until the chicken is cooked through and the liquid has thickened, 16 to 20 minutes. Divide among shallow bowls and top with a dollop of yogurt. Serve with lemon wedges, for squeezing on top.
Private Notes
Comments
I didn't have chickpeas so I substituted cauliflower florets. They worked very well with the dates and lemon peel. The chicken was tasty. I would use chicken broth instead of water in the pan. The liquid was very bland--could have used more salt. I would have liked to do the whole thing on a sheet pan in the oven to avoid the grease spattering all over the stove.
Made this with some seemingly necessary modifications and it turned out great. I seasoned the chicken with turmeric and cumin as well as the salt and pepper the recipe calls for. Also added turmeric and cumin to the onions and garlic and waited until the onion was cooked down a bit to add garlic. And last but not least I used bone broth instead of water. Loved. Plan to continue making this recipe, but my way.
Meh. Desperately needs spice. Waited to add garlic til after onions softened so it wouldn’t burn. Sauce never thickens in the oven.
Overall pretty okay recipe as written, but definitely feels like it’s missing something (other comments have suggested cumin and turmeric). I added some bouillon into the simmering liquid and it definitely helped but I feel like it would have been a bit bland without.
I think the chickpeas would’ve been better off cooked crispy and paired with the dish. But loved the combo of lemon peel and figs in the chicken fat.
Made this a second time with the recommendations given for more spices, as well as softening the onion before adding the garlic,and used Better than Bouillon instead of water, which I usually do anyway. It was definitely better than the original.