Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad

Chicken

The contrast between cool, lemony greens, warm spice-rubbed chicken, and crispy oven-baked chickpeas makes this main-course salad especially satisfying.

Ingredients

1 1/2 tablespoons smoked paprika
1 tablespoon ground cumin
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
6 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken thighs
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 head escarole, roughly torn
2 cups watercress, tough stems removed (from 1 bunch)
3 medium carrots, peeled and shaved into thin strips using a vegetable peeler
3 small radishes, trimmed and very thinly sliced

Description

Preheat oven to 375ºF. Stir together smoked paprika, cumin, salt, garlic powder, and cayenne in a small bowl.
Place chickpeas on a small rimmed baking sheet lined with several layers of paper towels; pat dry. Transfer dry chickpeas to a medium bowl; add 3 tablespoons of the oil and 2 tablespoons of the spice mixture; stir to coat. Spread chickpeas in a single layer on a large rimmed baking sheet lined with parchment paper; reserve the bowl. Bake, stirring occasionally, until crisp, about 45 minutes.
While chickpeas bake, add chicken and remaining 3 tablespoons oil to bowl with remaining 2 tablespoons spice mixture; toss to coat. Arrange chicken in a single layer on a small rimmed baking sheet and let stand at room temperature 30 minutes. Add chicken to oven during last 15 minutes of the chickpea baking time and bake until a thermometer inserted into the center of a chicken thigh registers 165°F, about 15 minutes. Remove chickpeas and chicken from oven and let stand 10 minutes. Shred chicken with two forks.
Whisk together oil, lemon juice, honey, salt, and pepper in a very large bowl. Add escarole, watercress, carrots, and radishes; toss gently to coat. Divide salad among 4 large plates; top evenly with chicken and crispy chickpeas and serve immediately.