Golden Milk Latte Chicken with Chickpeas
The secret ingredient to this delicious dish is the Golden Moon Milk Latte. Health benefits galore, but the flavor is really what you’ll come back for. You can use vegetable broth and omit the chicken for a satisfying vegetarian/vegan version.
SHOPPING LIST:
2 Tablespoons Bella Cucina Extra Virgin Olive oIl
4 chicken thighs ( we like it with the skin and bones for added flavor and body)
2 Teaspoons Bellla Cucina Wild Oregano & Sage Salt
1 yellow onion, chopped (about 1 cup)
1 teaspoon cracked black pepper
2 cups Golden Moon Milk Latte (start with 1 tablespoon to taste)
2 Cups chicken broth
1 cup fresh spinach leaves
1 - 6 ounce jar Bella Cucina Lemon & Garlic Chickpeas Antipasti
PREPARATION: Preheat oven to 375 degrees
In a large heavy bottom pan, heat the olive oil over medium heat. Season the chicken thighs with 1 teaspoon of the salt and add to the pan, skin side down first. Cook until the skin is browned and crisp, about 3-4 minutes. Turn over and brown on the other side, about 1-2 minutes. Remove from the pan onto a plate. In the same pan, add the onions, remaining salt and pepper. Cook over medium low until the onions are soft and translucent. Add the golden milk latte, broth, spinach artichoke, fresh spinach and chickpeas. Cook for a few minutes until the spinach leaves are wilted. Add the chicken back to the pan with any juices, skin side up. Heat until the liquid comes to boil, then transfer to the oven. Cook, uncovered, for about 40 minutes, until the chicken is done.
Serves 2-4