Recipe credit - Rachael Ray
www.rachaelraymag.com/recipe/moroccan-chicken-and-chickpeas-recipe

INGREDIENTS

• 4 bone-in, skin-on chicken thighs (about 1 1/2 lb. total)

• ¼ cup olive oil

• 1 large red onion, chopped 

• 1 tsp. each ground turmeric, ground coriander, and smoked paprika

• 1 jar (24 oz.) arrabbiata pasta sauce

• 1 can (about 15 oz.) chickpeas, rinsed

• Chopped fresh cilantro, for topping

• Toasted pitas, for serving

INSTRUCTIONS

Season chicken. In deep ovenproof skillet, heat oil over medium-high. Add chicken, skin-side down; cook for 5 minutes. Turn chicken over. Add onion and spices; cook for 5 minutes. Add sauce and chickpeas. Roast at 375° until chicken is cooked through, 15 minutes. Top with cilantro. Serve with pitas.