Chicken Thigh with Black-Eyed Peas and Tomatoes
Makes 6 servings
  • 1 tablespoon olive oil
  • 6 bone-in skin-on chicken thighs
  • 2¼ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • 1 pint cherry tomatoes
  • 3 cups fresh or thawed frozen black-eyed peas
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped green onion
  • 1 (6-ounce) package fresh baby spinach
  • Garnish: chopped green onion
  1. Preheat oven to 425°.
  2. In a large ovenproof skillet, heat oil over medium-high heat. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper. Cook chicken, turning once, until golden brown, about 5 minutes per side. Remove from skillet.
  3. Add onion to skillet; cook, stirring occasionally, until tender, about 3 minutes.
  4. Add garlic; cook until fragrant, about 1 minute. Stir in paprika and cumin; cook until fragrant, about 30 seconds. Stir in tomatoes, peas, broth, green onion, remaining 1¼ teaspoons salt, and remaining ½ teaspoon pepper, and bring to a simmer. Place chicken, skin side up, in skillet.
  5. Bake until golden brown and a meat thermometer inserted in thickest portion of chicken registers 165°, about 30 minutes. Stir in spinach just before serving. Garnish with green onion, if desired.
Recipe by Paula Deen Magazine at