Step 1

Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large skillet over medium high heat. Place chicken thighs skin side down and cook until golden, about 5-7 minutes per side. Remove the chicken and transfer to a plate.

Step 2

Remove half of the rendered fat from the pan. Reduce the heat to medium and add the garlic and onions to the skillet and cook about 5 minutes or until onions become soft and translucent.

Step 3

Add the chickpeas, tomatoes, chicken stock and dried oregano, scrapping any brown bits up from the bottom of the skillet. Cook until mixture comes to a simmer then return chicken thighs, skin side up, to the skillet and continue to cook at medium low heat until chicken is cooked through, about 20-25 minutes or until the internal temperature reaches between 165-175 degrees Fahrenheit. Season with additional salt and pepper, to taste. Top with kalamata olives, feta cheese, and fresh basil. Serve warm.

Step 4

Note-we like to serve the chicken with rice or quinoa. It would also be great with pasta.