One-Pan Middle Eastern Chicken & Chickpea Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1.5 pounds of chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.

Add the 1 chopped onion to the same skillet and cook over medium heat for 3-5 minutes, stirring occasionally, until softened.

Stir in the 2 minced garlic cloves, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.

Return the browned chicken to the skillet. Add the 1 can of diced tomatoes (undrained), 1 can of rinsed and drained chickpeas, 1/2 cup of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Remove the skillet from the heat. Garnish with 1/4 cup of fresh chopped parsley before serving.