Turkish-Inspired Chicken Thighs with Chickpeas & Brown Rice

Start the brown rice: in a medium saucepan, combine brown rice, 3 cups chicken broth, half the diced onion, half the garlic, 2 tablespoons olive oil, and 0.5 teaspoon salt. Bring to boil, reduce heat to low, cover tightly, and simmer for 40 minutes until liquid is absorbed.

While rice cooks, drain and rinse the chickpeas. Toss with 1 tablespoon olive oil, paprika, cumin, and salt. Spread on one side of a large baking sheet. Set aside.

In the last 10 minutes of rice cooking, put the chickpeas in the oven and roast at 400F for 10 minutes until slightly crispy. Remove and set aside.

Mix the spice rub: combine paprika, cumin, turmeric, cinnamon, salt, and black pepper in a small bowl.

Season chicken thighs generously on all sides with the spice mixture, pressing it into the skin.

Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear chicken thighs skin-side down for 4-5 minutes until golden brown and crispy. Flip once.

Place the seared chicken thighs on top of the rice. Tuck lemon zest, remaining garlic, lemon juice, honey, and 0.5 cup chicken broth around the chicken.

Cover tightly with foil and bake at 400F for 20 minutes until chicken reaches 165F internal temperature.

Remove foil and bake uncovered for 5 more minutes to let the top brown slightly.

To serve immediately: spoon the whole mixture onto plates, making sure to get some crispy chickpeas and juicy chicken on top of each portion.