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Chicken and Chickpeas

servings: 4
Chicken and Chickpeas

prep time


total time





Chicken and Chickpeas

servings: 4


  • 8 chicken legs or thighs (or 4 chicken breasts)
  • 1/2 cup Hood® Sour Cream
  • 1/2 cup water 
  • 1 bunch of scallions (dark green parts) 
  • 1/3 cup yellow onions, diced
  • 2 garlic cloves
  • 1 tsp. Garam Masala*
  • 1 16oz can of chickpeas (2 cans if your family loves them) 
  • Flat leaf parsley to taste for garnish 
  • Salt and pepper


*As an alternative to garam masala (3 teaspoons), blend turmeric, coriander and cumin (equal parts)


Preheat oven to 375 degrees.

Marinate the chicken with the sour cream, green scallions, garam masala, salt and pepper, and the water in a zip lock bag and place in the fridge. The longer it marinates the better (up to overnight). 

Heat a tablespoon of olive oil in a sauté pan and add the onions and garlic. Cook on medium low until onions are softened, and add chicken (skin-side down) and cook until chicken is slightly browned. 

Rinse and drain the chickpeas and put them in a baking dish. 

Arrange the marinated chicken on top of the chickpeas and place in the oven for 30-40 minutes for thighs (bone-in), or 35-45 minutes for drumsticks. 

Serve with brown rice over a bed of spinach. The chicken and chickpeas will wilt the spinach. 

*Tip: You can also make this recipe in a slow cooker by browning the onions, garlic and chicken, and then adding to slow cooker to cook on high for 6 hours. 

This recipe was written by Nancy Brown of Capability Mom.


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