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Braised Chicken with Chickpeas

One Pot Braised Chicken with Stewy Chickpeas

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

4 Servings

Ingredients

  • Extra virgin olive oil
  • 1 chicken cut into 6 pieces
  • Kosher salt
  • Freshly cracked black pepper
  • 1 15-ounce can chickpeas
  • 1 15-ounce can whole tomatoes, crushed with your hands
  • ½ cup chicken broth
  • 1 red onion sliced thinly
  • 3 cloves garlic minced
  • 1 tablespoon capers
  • 1 cup pitted and chopped kalamata olives
  • 3 cups finely chopped kale
  • Packaged couscous prepared according to package directions
  • Garnish: thinly sliced lemon chopped flat leaf parsley

Instructions

  • Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.  
  • Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes.
  • While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers and olives. Stir in chopped kale. Season with salt and pepper.
  • Turn chicken pieces over and distribute chickpea mixture around chicken. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly.
  • Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley.