Serves 4

For the Chickpeas

  • 1 can of low sodium chickpeas
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • salt and pepper to taste.

Preheat the oven to 400 °F. Drain chickpeas and dry between some paper towels. Once dry put the chickpeas into a bowl and toss with the olive oil, spices, salt and pepper. Place on a parchment paper lined baking sheet and bake for 10 minutes. Shake the pan with a towel and bake until the chickpeas are crunchy about 15 minutes more or longer depending on your tastes.

For the Chicken Thighs

  • 2 pounds chicken thighs, bone-in and skin-on
  • 3 tablespoons olive oil, divided
  • 1 pint sweet 100 tomatoes or grape tomatoes
  • 1 clove of garlic, minced
  • 1 shallot minced
  • 1/2 cup fresh basil leaves, torn
  • Salt and freshly-ground black pepper
  • 2 tsp of smoked paprika

Preheat the oven to 400 °F. Pat the chicken completely dry, and season on both sides with salt, pepper, and smoked paprika. Heat 2 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin side down and evenly spaced apart. Cook until the fat is rendered and the skin is crisp and golden brown, about 12 minutes.

Carefully transfer the skillet to the oven and cook, with the chicken remaining skin side down, for 12 minutes. Use tongs to flip the chicken over and cook for another 7 minutes. Remove the chicken from the oven and transfer to a paper towel-lined plate to absorb any excess oil. While the chicken is cooking, heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot but not smoking add the tomatoes. Season with a pinch of salt and pepper, and stir to coat with the oil. Cook, stirring the tomatoes occasionally, until they blister, pop, and soften, about 10 minutes. Stir in the minced garlic, shallot and cook for 2 more minutes. Remove the pan from the heat and stir in most of the torn basil.

Plate the chicken in the middle of the plate and spoon the blistered tomatoes around. Next, top with some of the crunchy chickpeas and add some more torn basil around the dish. Of course you can add some more vegetables like fennel, broccoli rabe, or your favorite. I also topped this with some Furikake seasoning for a extra kick!