Prepare for a flavour explosion! Succulent chicken thighs, coated in a sticky honey-Dijon glaze, meet their match with creamy, cheesy chickpeas and a refreshing herby yoghurt. This high-protein dish is pure comfort, packed with the goodness of chickpeas for a healthy boost!
bone-in, skin-on
canned, drained
Preheat your oven to 180°C (fan). In a large bowl, squeeze the juice from a quarter of one lemon. Whisk in the honey, paprika, and half of the Dijon mustard. Add the chicken thighs to the bowl and toss until they are well coated. Season generously with salt and black pepper.
Arrange the seasoned chicken thighs in a single layer on a baking tray. Roast them in the preheated oven for 30 minutes, or until the chicken skin is crispy and the chicken is cooked through.
While the chicken is roasting, prepare the herby yoghurt sauce. Add the Greek yoghurt, green chilli, half of the fresh parsley, half of the fresh dill, and the juice from the remaining lemon to a blender. Add a good pinch of salt and blend until the sauce is smooth. Set aside.
Wash and trim the leeks, then slice them in half lengthwise and cut them into thin half-moons. Thinly slice the garlic cloves.
Heat the extra virgin olive oil in a large frying pan over a medium heat. Add the sliced leeks and garlic, and cook for 8-10 minutes, stirring occasionally, until the leeks are soft and 'jammy'. Stir in the remaining Dijon mustard and the chilli flakes, and cook for another minute. Drain the canned chickpeas and add them to the pan along with the chicken stock. Bring the mixture to a simmer and cook for 3-4 minutes, until it thickens and becomes creamy. Grate in the Parmesan cheese and season to taste with black pepper, salt, and a squeeze of lemon juice. Once the chicken is cooked, pour all the roasting juices from the baking tray into the chickpea mixture.
Spoon the creamy chickpea mixture onto plates. Top each serving with the crispy roasted chicken thighs. Sprinkle generously with the remaining fresh parsley and dill, and drizzle with the herby yoghurt sauce.
For extra crispy chicken skin when reheating, pop the cooked chicken thighs into an air fryer for a few minutes until hot and re-crisped.
To save time, you can chop the leeks and garlic ahead of time and store them in an airtight container in the fridge.
If you prefer a milder flavour, you can deseed the green chilli before blending it into the yoghurt sauce.