One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas

published Jan 20, 2021
One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas

Golden brown chicken thighs, leeks, cabbage, and chickpeas are simmered with curry powder and coconut milk all in one skillet.

Serves4

Prep5 minutes

Cook45 minutes to 50 minutes

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four pieces of chicken over curried cabbage and chickpeas
Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

In these times, I am all about ease. I want to eat delicious, hearty weeknight meals without a ton of effort or dishes. With that in mind, I created this super-simple one-pan chicken dinner your whole family will love.

It starts with bone-in, skin-on chicken thighs because they cook up quickly, the seared skin is delicious, and, in my opinion, they’re the tastiest part of the chicken. They’re also great in a one-skillet dish. My formula is simple: Sear the chicken skin, render some fat, then cook up vegetables in the unctuous schmaltz (or chicken fat). This technique will lead you to endless chicken dinner variations — escarole and white beans, a few bunches of broccoli rabe, a mix of chard and farro — but today, I’m sharing my favorite comforting combo: crispy chicken with curried cabbage and chickpeas.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

This recipe is all about making a delicious meal out of what you’ve got. I suggest always keeping a head of cabbage on hand — it’s hearty and has a longer fridge life than most vegetables, making it great for last-minute meals. Canned chickpeas are usually in my pantry, too, but if you don’t have them, swap in any bean you’ve got (cannellini beans would be especially nice).

After searing the chicken, you’ll cook your aromatics of choice (I like leeks and garlic) in the rendered fat, then add in the sliced cabbage and cook until it’s just wilted. Toss in the beans, coconut milk, and a little curry powder, then bring it all to a simmer. Add the chicken thighs back on top and pop it in the oven until the chicken is cooked all the way through. A winning chicken dinner, indeed.

One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas

Golden brown chicken thighs, leeks, cabbage, and chickpeas are simmered with curry powder and coconut milk all in one skillet.

Prep time 5 minutes

Cook time 45 minutes to 50 minutes

Serves 4

Nutritional Info

Ingredients

  • 1/2

    medium head green cabbage

  • 2

    medium leeks

  • 2 large cloves

    garlic

  • 1 (about 15-ounce) can

    garbanzo beans

  • 4

    large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)

  • 2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 1 cup

    canned full-fat or lite coconut milk

  • 1 tablespoon

    curry powder

  • 1/4 teaspoon

    red pepper flakes

  • Coarsely chopped fresh cilantro, for serving (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

  2. Heat 1 tablespoon olive oil large cast-iron or oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden-brown, 10 to 12 minutes. Transfer to a plate skin-side up.

  3. Reduce the heat to medium. Add the leeks, garlic, and 1/4 teaspoon of the kosher salt, and cook until the leeks are tender and translucent, about 4 minutes. Add the cabbage and remaining 1 teaspoon kosher salt and cook, tossing occasionally, until the cabbage is just wilted, about 5 minutes.

  4. Add the garbanzo beans, 1 cup coconut milk, 1 tablespoon curry powder, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a simmer. Return the chicken to the skillet skin-side up.

  5. Bake until the chicken is cooked through and registers an internal temperature of 165ºF, 20 to 25 minutes. Transfer the chicken to a serving dish. Taste and season the cabbage mixture with kosher salt as needed, and serve with the chicken. Top with chopped cilantro, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.