This flavourful and warming one pan goodness will leave you wanting more! Tender chicken thighs are nestled in fragrant onions and a hearty, fibre-rich, and spiced mixture of tomatoes, chickpeas, and quinoa. Topped with toasted almonds and finished with a squeeze of lemon to brighten it up.
Tip: If making 4 servings or if you don’t have an ovenproof skillet, you will need to transfer the chicken and chickpea mixture into a larger baking dish before placing into the oven.
Preheat Oven / Sear Chicken
Preheat oven to 450°F. Heat a large ovenproof or cast iron skillet over medium-high. Season chicken thighs with salt and pepper, and place them skin side down in skillet. Sear for 2-3 minutes per side or until golden. While chicken is cooking, drain and rinse chickpeas. Remove chicken thighs from skillet and set aside.
Prepare Quinoa Mix
Reduce heat to medium-low and add onions to skillet. Cook for about a minute until fragrant and softened. Stir in tomato paste, spice blend, brown sugar, and crumble in stock cube. Add 2 cups (4 cups for 4 servings) of water, chickpeas, and quinoa. Mix well, then nestle chicken back into skillet and place into oven. Set a timer for 20 minutes.
Prepare Ingredients / Toast Almonds
Wash and slice lemon, and finely tear mint leaves. If desired, toast almonds for 2-3 minutes in oven on a small baking sheet. Watch carefully so they don’t burn!
Finish / Serve
Once the timer goes off, check the chicken thighs for doneness. They should reach an internal temperature of 165°F. If they need a few more minutes, place them back in oven and keep an eye on them. Remove from skillet and divide between serving dishes. Stir spinach into quinoa chickpea mixture until wilted and bright green. Divide between serving dishes, and top with mint, red pepper flakes to taste, toasted almonds and a squeeze of lemon. Enjoy!