Spiced Chicken With Chickpea and Cucumber Salad

Spiced Chicken With Chickpea and Cucumber Salad
Jonny Valiant
Press a mixture of sesame seeds and paprika into the chicken before grilling to add nutty texture and touch of spice.

Get the recipe for Spiced Chicken With Chickpea and Cucumber Salad.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
15-ounce can chickpeas, rinsed
1/2
English cucumber, thinly sliced
1/2
cup
torn basil leaves
1
small shallot, thinly sliced
2
tablespoons
olive oil
2
teaspoons
sherry vinegar or red wine vinegar
kosher salt and black pepper
2
tablespoons
sesame seeds
2
teaspoons
paprika
8
bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

  1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 533
  • Fat 33 g
  • Sat Fat 7 g
  • Cholesterol 140 mg
  • Sodium 630 mg
  • Protein 43 g
  • Carbohydrate 14 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 71 mg
What does this mean? See Nutrition 101.