Recipe by doleful
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.
Top Review by queenofeats
This was a good recipe, but I'm not sure that I liked it as well as some other similar dishes that I've tried. My husband was the one that followed the recipe this time, not me, and he had a little trouble getting the steps to match what he was actually looking at as the dish came together. I'm not sure if he was just trying to be too literal or if the recipe could use some tweaking, but the result ended up a little bit overcooked. Most of the chickpeas went uneaten though we both enjoy them. Thanks for giving us something different to try though, and I hope plenty of other reviewers will be able to enjoy the recipe in our place.
- 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)
Directions See How It's Made
- 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.