Baked Chicken Thighs with Chickpeas and Tomatoes

Baked Chicken Thighs with Chickpeas and Tomatoes

I need a new refrigerator. So far, all I’ve done is talk about it. It did occur to me that the less food I have to transfer from the old unit to the new, once I get it, the better. So I decided to use up some miscellaneous frozen chicken parts (yes, the Grillmaster’s obsession with cheap protein continues), some Home-Cooked Chickpeas I had frozen and a half jar of pasta sauce that was rapidly approaching the toss-me-now stage.

I remembered a recipe from Denise Austin’s Eat Carbs, Lose Weight. We followed this eating plan for a while when the Grillmaster was trying to lose weight and I needed to pay more attention to my diet. There’s a note on the cover of the book that says “Drop a Dress Size in 4 Weeks!” The Grillmaster really wanted to go to a chi-chi boutique and ask them what his dress size was, just so he could measure his progress, you know. Fortunately, we don’t have any dress shops like that around here.

I have reprinted Denise’s recipe below. I substituted my pasta sauce for the tomato, onion and garlic and used two thighs, two legs and two wings instead of all thighs. I also used all of the oregano/salt/pepper mixture on the chicken pieces. I left the skin on the chicken during cooking, but removed it before eating. I think this helped keep the chicken moist and juicy. I highly recommend cooking your own chickpeas instead of using canned. Cook up a big batch on the weekend and freeze in 15-16 oz. portions for use on busy weeknights.

Recipe

From Eat Carbs, Lose Weight by Denise Austin

1 can (15½ oz) chickpeas, rinsed and drained
1 large tomato, finely chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
½ tsp dried oregano
½ tsp salt
¼ tsp freshly ground black pepper
4 bone-in chicken thighs (1-3/4 lbs), skinned and trimmed of visible fat
1 Tbsp extra-virgin olive oil
¼ tsp ground paprika

Preheat the oven to 375°F.

In a 9″ x 9″ baking dish, combine the chickpeas, tomato, onion and garlic. In a cup, mix the oregano, salt and pepper. Sprinkle ½ tsp of the herb mixture over the chickpea mixture and stir to mix.

Rub the remaining herb mixture into the chicken. Arrange the chicken on the chickpea mixture and drizzle all with the oil. Sprinkle the chicken with the paprika.

Cover with foil and bake for 45 minutes. Uncover and bake for 15 to 20 minutes more, until the chicken is cooked through. Serve hot or warm.

Makes 4 servings
Per serving: 240 calories, 7g fat, 55mg cholesterol, 590mg sodium, 25g carb, 5g fiber, 18g protein


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