Paprika Chicken With Chickpeas and Zucchini
This savory dish proves the power of letting one spice do its job. Photograph by Liza Schoenfein
Related
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and roughly chopped
2 cups cooked or canned chickpeas, rinsed
1 heaping tablespoon paprika, plus more for sprinkling
1 small bunch of parsley, chopped
1 teaspoon flaky salt and freshly ground black pepper, plus more for sprinkling
8 pieces of chicken thighs and drumsticks, skin removed
½ cup water
2 medium summer squash, such as zucchini or yellow squash, cut into large chunks
1) Heat the olive oil in a large pot and cook the onion until translucent, 3-5 minutes. Add the paprika and cook, stirring, about 1 minute. Add chickpeas and stir gently to combine. Add parsley, reserving a little bit to garnish the dish before serving. Add salt and pepper.
2) Add the chicken pieces and enough water so that ¼- to ½-inch of the chicken is covered, about ½ cup. Use a large spoon to ladle the onion and chickpea mixture over the chicken.
3) Sprinkle with additional paprika, salt and pepper. Bring to a boil; then lower to a simmer. Cover and cook for 30 minutes. Uncover and spoon more of the cooking liquid over the chicken. Add squash, sprinkling with a little more paprika, salt and pepper. Cover and cook for another 30 minutes, or until the chicken is stewed and practically falling off the bone. Garnish with remaining parsley and serve.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
