Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of olive oil, 0.5 preserved lemon (finely chopped), 4 minced garlic cloves, 1.5 tablespoons of sweet paprika, 1 teaspoon of crushed caraway seeds, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

2. 2

   Add 1.5 kilograms of chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade, then cover and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   In a separate bowl, toss 400 grams of drained and rinsed chickpeas, 1 large red bell pepper (cut into 2.5 cm pieces), and 1 large red onion (cut into wedges) with 2 tablespoons of olive oil, 1 teaspoon of sweet paprika, and 0.25 teaspoon of salt.

4. 4

   Prepare a grill for medium-high, direct heat fire-roasting, ensuring the coals are glowing or the gas grill is well preheated.

5. 5

   Place the marinated chicken thighs directly over the hot fire, cooking for 6-8 minutes per side, turning frequently until the skin is golden-brown and lightly charred.

6. 6

   Carefully move the chicken to a cooler, indirect heat zone of the grill, then arrange the seasoned chickpeas, red bell pepper, and red onion around the chicken, continuing to cook for an additional 20-25 minutes.

7. 7

   Ensure the chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) and the vegetables are tender with slight charring, then remove everything from the grill, let it rest for 5 minutes, and serve immediately.