One-Pot Chicken with Olives, Capers and Chickpeas
, Serves 4
Chicken thighs roasted on a bed of caramelized onions, chickpeas, olives and capers, finished under the broiler.
| prepPreheat oven to 375°F / 190°C | ||||||||
| 60 ml olive oil (for the onions) | Caramelize onions 5-10 min | Add garlic & chickpeas | Place chicken on top | Add capers & olives, season | Squeeze lemon, drizzle oil, add cumin | Cover, roast 375°F / 190°C, 25 min | Uncover, broil 10-15 min, baste | Serve with parsley and rice |
| 2 large yellow onions, finely sliced | ||||||||
| 1 tsp kosher salt, plus more for the chicken | ||||||||
| cracked black pepper, to taste | ||||||||
| 3 garlic cloves, crushed | ||||||||
| 1 can (398 ml) chickpeas, drained and rinsed | ||||||||
| 4-6 boneless skinless chicken thighs | ||||||||
| 1/4 heaping cup / 40 g capers, drained | ||||||||
| 150 g pitted green olives | ||||||||
| 1 lemon | ||||||||
| 60 ml olive oil (for drizzling) | ||||||||
| 1 tsp ground cumin | ||||||||
| fresh parsley, for serving (optional) | ||||||||
| white rice, couscous, or grilled sourdough, for serving (optional) | ||||||||
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