One Pot Braised Chicken with Stewy Chickpeas

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Braised Chicken with Chickpeas

One pan chicken dinner with tons of nutrients.  Your whole family will enjoy this easy dinner.  Quick enough for a weeknight and nice enough for a special occasion. 

For best results, use a great quality extra virgin olive oil. We love Colavita!

Watch Jamie make it a meal in a 1 Hour Shabbat Menu

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • Extra virgin olive oil, such as Colavita   

  • 1 chicken cut into 6 pieces
  • Kosher salt
  • Freshly cracked black pepper
  • 1 (15-ounce) can chickpeas
  • 1 (15-ounce) can whole tomatoes, crushed with your hands
  • ½ cup chicken broth
  • 1 red onion, sliced thinly
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 cup pitted and chopped kalamata olives
  • 3 cups finely chopped kale
  • Packaged couscous prepared according to package directions
  • Garnish: thinly sliced lemon, chopped flat leaf parsley


  1. Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.  
  2. Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes.
  3. While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers and olives. Stir in chopped kale. Season with salt and pepper.
  4. Turn chicken pieces over and distribute chickpea mixture around chicken. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly.
  5. Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley.

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