Chicken Thighs with Creamy Spiced Chickpeas

Hi, this is Mary Nolan with Bon Appetit

and I'm gonna be making chicken thighs

with creamy spiced chickpeas

using Campbell's Cream of Chicken Soup.

This is a great weeknight meal.

It's delicious, it's satisfying, it's creamy.

It's all the things you want in dinner.

I'm starting with chicken thighs.

You need two pounds.

You wanna season with salt and pepper on both sides.

So I'm gonna flip these, season the back side.

Don't forget the pepper.

We are searing these skin side down first

because we wanna render out the fat.

So I have my hot pan.

I'm gonna add a tablespoon of canola or vegetable oil.

Do you hear that?

That's the sound we want.

This is a perfect size pan for five thighs.

It's gonna take about, I don't know,

at least a couple minutes to get the skin nice and golden

before we flip 'em.

So just let 'em be for a little while.

So my skin has gotten nice and golden brown

so they're ready to flip.

We're gonna set our chicken thighs aside.

So this fat, I wanna save about a tablespoon of it.

So I'm gonna pour off some of the extra and discard it.

All of that golden brown goodness

that you see on the bottom of the pan,

that equals flavor and I'm gonna add a cup of chopped onion

and you wanna look for the onion

to become softened and translucent.

You don't wanna brown it and as I'm sauteing this,

I'm stirring and trying to scrape up the brown bits.

Right now, I'm gonna add my spices

'cause I wanna toast those up a little bit.

Two teaspoons of paprika

and I have a quarter teaspoon of cayenne for a little spice

and I'm just gonna coat my onions

and just toast those spices every so slightly

as this onion sautes

and then I'm gonna add a can of drained chickpeas.

Stir to coat.

Okay, now the magic is about to happen

because I'm going to add the creamy goodness,

the Campbell's Cream of Chicken Soup.

Get any extra soup that's hanging out in there

and then I'm just gonna stir to incorporate all of that.

You can bump your heat up to medium at this point

'cause we're gonna bring it to a simmer.

So I'm just gonna start to put these

into my chickpea mixture, nestle those into there

because they're cooking in the mixture

and I'm gonna put it in my 375 degree oven now.

All right, so the chicken's been cooking

for about 15 minutes.

It's not quite ready

but I'm gonna add my crispy fried onions

'cause they need a little chance to toast up

and really bring out the flavors

and I'm just gonna sprinkle them over the top

and then toast them up for about five minutes more.

Looks so good, smells so good.

I'm just gonna garnish it with a little bit of cilantro.

I like to just pull off the leaves.

I don't even really chop it.

I like to do a lime cheek so you just slice down the side.

You just fluff some rice into a shallow bowl

then I put the chicken thigh right on top.

Oh yeah.

Secret's in the sauce and then the secret to this sauce

is truly that cream of chicken soup.

It really makes this dish so easy, so delicious.

A nice squeeze of lime from my lime cheek

and of course I have to taste it

'cause I wouldn't serve it without tasting it.

Mm.

Part of what makes this dish so good

is it's really balanced.

It has the acidity, the rich creaminess from that sauce

with the cream of chicken soup.

It's really satisfying, a little spicy.

It's absolutely one of my favorite meals.

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