Sabra Chicken
Delight your taste buds with Sabra Chicken, a flavor-packed, one-skillet dish that brings the bold, aromatic spices of Middle Eastern cuisine straight to your table. Tender chicken thighs are seared to golden perfection before simmering in a rich, spiced tomato sauce infused with ground coriander, cumin, cinnamon, and sweet paprika. Heartwarming chickpeas add a satisfying texture, while fresh parsley or cilantro brightens the dish. With just 15 minutes of prep and simple pantry staples like olive oil and crushed tomatoes, this easy recipe is perfect for weeknight dinners yet worthy of a special occasion. Serve this savory masterpiece with fluffy rice, couscous, or warm flatbread to soak up every last bit of its irresistible sauce. Perfect for those seeking vibrant flavors, Sabra Chicken is a must-try for lovers of wholesome, globally-inspired meals.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or boneless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon crushed red pepper flakes (optional, for heat)
- 14 ounces canned crushed tomatoes
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup chicken broth (or water)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down if using bone-in cuts, and sear for about 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground coriander, cumin, paprika, cinnamon, and optional red pepper flakes. Cook for 1 minute until the spices are fragrant.
Add the crushed tomatoes, chicken broth, and the remaining ½ teaspoon of salt. Stir well to combine, then return the chicken thighs to the skillet, nestling them into the sauce.
Bring the mixture to a simmer, cover the skillet with a lid, and reduce the heat to low. Cook for 30 minutes, allowing the chicken to become tender and the flavors to meld.
Stir in the drained chickpeas and cook for an additional 5-7 minutes, uncovered, to heat the chickpeas through and slightly thicken the sauce.
Taste the sauce and adjust seasoning if necessary. Garnish with fresh parsley or cilantro before serving.
Serve the Sabra Chicken hot with rice, couscous, or flatbread for a complete meal.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
