No ImagePaprika Chicken with Chickpeas

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  1. Olivia

    Loved this recipe! Even my 4 year old had no complaints!! Would love to know the nutritional facts!!

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  2. Josh

    One of the quickest and tastiest dinners ever. Highly recommend. Friends and family enjoy very much

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  3. Jen

    We LOVE this recipe! In fact after the first time making it, I double the recipe everytime so we have leftovers for lunches. I follow the recipe as written, but I usually have boneless skinless chicken thighs. With the recipe doubled and boneless skinlesss thighs, I bake it in a 9×13 for 35 mins then switch to broiler on high for 5 to 10 mins until the chicken thighs get a nice color on top, it also makes the chickpeas nice and toasty :). Thanks for a new favorite chicken dish!

    xxxxxyyyyy

  4. Lav

    Just made it, delicious quick and easy! Thank you very much. Typically I don’t like thighs. Also, you can cook it longer if you don’t like your thigh meat so juicy.

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  5. Jen

    We LOVE LOVE LOVE this dish!!!! It’s our fav go to. Thanks so much for sharing.

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  6. miles

    Awesome, easy to make and super tasty. My kids even ate some.

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  7. Leena

    Was delicious & so easy! Will try the basil & coconut chicken curry next, thanks!

    xxxxxyyyyy

  8. Georgia

    This was perfect! I did add some ground coriander and cumin as recommended and the flavour was even further elevated. Thank you!

    xxxxxyyyyy

  9. Kerry

    Thanks so much! I used boneless, skinless chicken thighs (rolled up to keep moist) and added a bag of baby spinach. Served with rice and sliced tomatoes. This was delicious and so easy.

  10. Lisa Stautinger

    Oh my Gosh!!! My husband and I loved this so much. Thank you for this recipe … I used boneless skinless thighs, but otherwise followed your recipe exactly. It is delicious!! I served roasted asparagus on the side.

  11. Loha sheeru ziyon

    Just today..i make it for our iftar..ang my habibi likes it to much…thanx for the recipe

  12. Mark Anderson

    Simple, tasty, and flexible. I browned the thighs to a crisp, then poured off the fat I added fennel to the onions and deglazed the pan with them, then added the chicken to the skillet (along w/ some pickeled peppers) and put the works in the oven. Perfect. I’m making them again today

    xxxxxyyyyy

  13. Aileen

    I used 2 Tbsp Hungarian Paprika but did everything else the same. It was a HIT!! Will definitely make this again. I’m not usually a fan of chicken thighs, I don’t like the skin and additional fat, but this was good. I served it with roasted root vegetables seasoned with olive oil, cumin, sea salt and pepper.

  14. Vicki Tunell

    This turned out really well, we used boneless skinless breasts and started the onions first in the oven then cooked it for only 30 minutes. Juicy, flavorful chicken, chickpeas and onions, great recipe! We all enjoyed it for dinner, and my son helped make it because it’s a simple family-friendly recipe.

  15. Renee

    This was excellent, but there is one important modification. Before putting in the oven, the chicken should be seated in a skillet to get the skin browned and crispy. Then take chicken out of pan, and throw in the ovens to sauté for a bit. Then put all in skillet to roast in oven. But it really is easy and soooo delicious!!

  16. Heidi

    How would you alter the cook time if using boneless thighs? And would everything else still be finished cooking with the change in time? Thank you, and I love so many of your dishes!

    • Elise Bauer

      Hi Heidi, I think I would sauté the onions first and then probably only bake the dish for 30 to 35 minutes. It all depends on the size and starting temperature of the thighs.

  17. Maria

    To be honest, I wasn’t blown away with the chicken part of this dish, mainly due to the fact that I didn’t like the skin. I think I would make this again with boneless skinless thighs instead, the chewy skin didn’t go down well for me texture-wise in the whole dish. I absolutely loved the chickpeas though! The spice mix was excellent. I added some cumin, cinnamon and coriander.

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