1 serving
40 mins
Suits people with Inflammatory skin issues.
Developed by a skin-focused Nutritionist, in order to help you make some dietary modifications that will certainly help manage inflammation in your body.
Ingredients
151 grams Chicken Thighs (skin-on, bone-in)
2/3 cup Chickpeas (cooked, rinsed)
1 1/3 Carrot (peeled, chopped)
2 2/3 tbsps Cherry Tomatoes (halved)
1 1/3 tbsps Shallot (chopped)
1 tsp Extra Virgin Olive Oil
1/8 Lemon (juiced)
2/3 tsp Nigella Seeds
1/8 tsp Sea Salt
1 tsp Fresh Dill (chopped)
Directions
- Preheat the oven to 375ºF (190ºC). Grease a cast iron skillet.
- Add the chicken, chickpeas, carrots, tomatoes, and shallot to the skillet.
- In a separate bowl, mix the oil, lemon juice, nigella seeds, and salt. Pour this over the skillet ingredients evenly and use your hands to rub the mixture in.
- Cook in the oven for 30 minutes or until the chicken is cooked through and the carrots are tender. To make the skin crispier you can broil for one to two minutes, if desired.
- Garnish with dill and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving size: One serving is approximately 1 1/2 chicken thighs and one cup of the chickpea mixture.
Additional toppings: Add yogurt, pine nuts and/or chopped walnuts.
No Nigella Seeds: Use sesame seeds instead.
