This recipe was a favorite around our house for a long time but for some reason it lost it’s place in our rotation. It was about time it made it’s way back.
Sun Oven Chicken with Turmeric and Chickpeas
1 Tablespoon olive oil
1 onion, finely chopped
1/2 teaspoon turmeric
6 chicken thighs, bone-in, skin and excess fat removed
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons fresh lemon juice
2 cloves garlic, minced
1 (15-ounce) can chickpeas, drained
Hot sauce (for serving)
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat, add onion and cook until softened. Stir in turmeric; add the chicken, turning to coat. Add the water, salt, pepper, lemon juice, and garlic. Place in Sun Oven until chicken is fork tender, about 2 hours. Mix in the chickpeas and leave in Sun Oven until heated, about 10 more minutes. Serve over the couscous with hot sauce.