CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bdf5b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pan Crispy Chicken & Chickpeas   
    Categories: Poultry, Beans, Vegetables, Greens   
         Yield: 4 servings   
       
         4    Chicken thighs; bone-in,   
              - skin-on   
              Salt & pepper   
         2 ts Olive oil; more as needed   
        30 oz (2 cans) chickpeas; rinsed   
         4 lg Garlic cloves; thin sliced   
         4 c  (packed) baby spinach   
              +=OR=+   
         5 oz Pkg baby spinach   
         1 lg Lemon; halved   
              Yogurt & hot sauce; to serve   
              - opt   
       
     Set oven @ 400ºF/205ºC with a rack in the center.   
        
     Pat the chicken dry and season both sides with salt and   
     pepper. Heat 2 teaspoons of olive oil in a large   
     cast-iron skillet over medium-high heat. Put the chicken   
     thighs in the skillet, skin-side down, and cook for 4 to   
     5 minutes, until light golden brown. Flip and cook for 2   
     more minutes. Transfer the chicken to a plate.   
        
     Add the chickpeas and garlic to the skillet and stir to   
     coat in the oil and juices. If the pan seems at all dry,   
     drizzle in a bit of olive oil. Season with salt and   
     pepper.   
        
     Place the chicken on top of the chickpeas, skin side up,   
     in an even layer and transfer the pan to the oven. Bake   
     for 30 minutes or until the chicken is deeply golden and   
     cooked through.   
        
     Remove the chicken to a clean plate, put the pan back on   
     the stovetop over medium heat and add the spinach to the   
     chickpeas in the pan, one handful at a time, stirring it   
     until just wilted. Add the chicken back to the pan and   
     squeeze a lemon half over the top; cut the remaining   
     lemon half into 4 wedges. Serve the chicken, chickpeas   
     and spinach with the lemon wedges on the side, and   
     yogurt and hot sauce for serving, if you like.   
        
     By: Yossy Arefi   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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