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This recipe is adapted from a Family Circle recipe circa 1999. I have tweaked it to my liking but the integrity of the dish remains throughout. It's super simple and full of flavor.
- 1⁄4 cup oil
- 1 medium onion, halved then sliced thinly
- 3 garlic cloves, finely chopped
- 1 tablespoon ginger, freshly shredded
- 2 teaspoons paprika
- 2 1⁄2 teaspoons curry powder
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 cup balsamic vinegar
- 2 tablespoons grainy mustard
- 1⁄2 cup water
- 1 (15 ounce) can chickpeas, drained and rinsed
- 8 skinless chicken thighs (about 2.5 lbs)
- Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
- Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
- Stir in vinegar, mustard, and water.
- Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
- Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
- *Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.