One-Skillet Smoky Turmeric Chicken With Crispy Chickpeas
A vibrant Middle Eastern-inspired one-pan meal combining tender, spice-crusted chicken with ultra-crispy chickpeas cooked in aromatic rendered fat. The warm spices of turmeric and smoked paprika create a golden, smoky flavor profile complemented by cooling yogurt sauce and fresh herbs. Perfect for weeknight dinners or casual entertaining, this dish transforms simple pantry staples into restaurant-quality comfort food that's both satisfying and nutritious.
Ingredients
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons Spanish smoked paprika
- ½ teaspoon Aleppo pepperred chile flakes1/4 teaspoon:1/2 teaspoonspicy
use less chile flakes as they're hotter
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 ¼ pounds boneless skinless chicken thighs or breasts, cut into bite-sized chunks
- 14 ounces cooked chickpeas, one can
- ¾ cup plain full-fat yogurt, regular or GreekGreek yogurt1:1protein
Greek yogurt is thicker and higher protein
- 1 lemon, cut in wedges for serving
- 2 tablespoons cilantro, finely chopped for serving
- 4 pieces warm pita or flatbread, for servingrice1 cup:4 piecesgluten-free
serve over rice instead of bread
- 4 handfuls fresh greens and/or leafy herbs, for serving
Instructions
- 1
Drain and rinse chickpeas, then dry thoroughly with cotton towel
- 2
Toss chicken with turmeric, smoked paprika, Aleppo pepper, salt, and 1 tablespoon olive oil until evenly coated
- 3
Heat 1 tablespoon olive oil and butter in 12-inch nonstick or cast-iron skillet over medium-high heat
- 4
Add chicken in single layer and cook without moving for 3 to 4 minutes
- 5
Flip chicken and cook until browned and internal temperature reaches 165 degrees Fahrenheit, about 3 to 4 minutes longer
- 6
Remove chicken to plate, leaving spiced fat in skillet
- 7
Return skillet to medium-low heat and scrape bottom with wooden spoon to loosen fond
- 8
Add remaining tablespoon olive oil, chickpeas, and salt, stirring to coat in spiced fat
- 9
Cook chickpeas for 10 to 12 minutes, shaking pan occasionally until ultra-crispy outside and creamy inside
- 10
Stir cilantro into chickpeas and turn off heat
- 11
Combine yogurt, 2 teaspoons lemon juice, salt, and olive oil for sauce
- 12
Serve chicken and chickpeas warm with pita, yogurt sauce, greens, and lemon wedges
Tips
Use a splatter screen to prevent oil splatter when browning chicken in the hot skillet
Pat chickpeas completely dry with cotton towel before cooking for maximum crispiness
Leave fond in the skillet after cooking chicken to add extra flavor to the chickpeas
Good to Know
Store leftovers in refrigerator for up to 3 days in covered container
Chicken can be seasoned up to 4 hours ahead and refrigerated
Serve immediately while chicken and chickpeas are warm for best texture
Common Mistakes
Don't move chicken too soon to avoid tearing and ensure proper browning
Pat chickpeas completely dry to avoid oil splatter and achieve crispiness
Cook chickpeas on medium-low heat to prevent burning while achieving crispiness
Substitutions
Gluten-Free Swaps
serve over rice instead of bread
General Alternatives
use less chile flakes as they're hotter
FAQ
Can I use canned chickpeas instead of cooked?
Yes, canned chickpeas work perfectly. Just drain, rinse, and dry them thoroughly with a cotton towel before cooking for maximum crispiness.
What if I don't have Aleppo pepper?
Substitute with a smaller amount of red chile flakes since they're hotter than Aleppo pepper, or use a pinch of cayenne for heat.
How long will this keep in the refrigerator?
Store leftovers covered for up to 3 days. Reheat gently in a skillet to restore some crispiness to the chickpeas.