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Chicken and Chickpeas

Serves 4

Ingredients :


1 1/2 tsp ground turmeric

1 1/2 tsp smoked paprika

1/2 tsp chili pepper flakes

1 tsp salt

3 Tablespoons olive oil

1 Tablespoon unsalted butter

1 1/2 pounds boneless chicken thighs or breasts cut into bite sized pieces (I use thighs)

1 14oz can chickpeas rinsed and dried on a kitchen towel

1 cup Greek plain yogurt

2 Tablespoons of lemon juice

Chopped cilantro, for serving

Warm pita bread


  1. In a bowl, toss the chicken with the turmeric, smoked paprika, chili pepper, and one tablespoon olive oil, until evenly coated.
  2. In a large skillet, heat 1 tablespoon of olive oil, and the butter over medium high heat. Add the chicken in a single even player. Cook without moving the chicken for four minutes aside. Remove the chicken from the skillet and transfer onto a plate.
  3. Add another tablespoon of olive oil to the skillet.
  4. Add the chickpeas to the skillet over low heat. Scape  the bottom of the skillet with a wooden spoon to loosen any bits of food.
  5. Cook the chickpeas for about 10 minutes, shaking the pan occasionally.
  6. When the chickpeas are done and crisp, add the chicken back to the skillet and mix together or remove the chickpeas to a plate, and serve separate from the chicken.
  7. Combine the yogurt with the 2 teaspoons of lemon juice, a pinch of salt and a drizzle of olive oil in a small serving bowl.
  8. Serve the chicken and the chickpeas, while still warm with pita bread, yogurt sauce, and cilantro on top.