Careme

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs

  1 lb 4.49
• Carrots

  1 lb 1.69
• Jumbo Yellow Onions

  1 medium 1.49
• Fresh Organic Lemon - Each

  1 each 2.00
• Organic Parsley

  2 tablespoons chopped 1.99
• Garlic

  3 cloves 1.50
• Chickpeas (garbanzo beans)

  1 can, drained and rinsed
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F.
2. Peel the 1 pound carrots and cut on a diagonal into 1-inch pieces. Slice 1 medium yellow onion into wedges. Mince 3 garlic cloves. Cut the 1 lemon in half.
3. In one medium bowl, toss the 1 pound chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. In a second bowl, toss the carrots, onion, 1 can drained chickpeas, and minced garlic with 1 tablespoon olive oil, the remaining 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Heat a large oven-safe skillet over medium heat on the stove. Add the chicken thighs and sear for 3 minutes per side until lightly golden. Transfer to a plate.
6. Add the carrot, onion, and chickpea mixture to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the onions begin to soften.
7. Nestle the chicken thighs back into the skillet on top of the vegetables. Squeeze in juice from half the lemon.
8. Transfer the skillet to the oven and roast for 18 to 22 minutes, until the chicken is cooked through and the carrots are tender.
9. Chop 2 tablespoons parsley and cut the remaining lemon half into wedges.
10. Plate the carrots, onions, and chickpeas first, then top with the chicken. Spoon over any pan juices and finish with chopped parsley and lemon wedges.