Step 1

In a medium to large size non stick skillet, heat oil and add garlic, onion and chicken thighs skin-side down and sear for about 7-8 minutes

Step 2

Using a tong, remove chicken and add tomatoes, rice, and thyme, chicken broth, and chicken bouillon.

Step 3

Bring to a boil, add chicken thighs, cover and reduce heat to low.

Step 4

Simmer until liquid is absorbed, about 25 minute, add chickpeas, spinach the last 10 minutes

Step 5

Serve warm alone or with salad