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kriekie123
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Place the chicken thighs in a bowl, add the spices, olive oil, honey, lemon juice and salt. Toss until well coated (I use my hands).
Heat a large lidded skillet or dutch oven over medium/low heat. Once hot, add the chicken thighs in a single layer and cook undisturbed for 5-7 minutes or under deeply golden brown. Keep the heat down so they don’t burn. Flip and cook for another 1-2 minutes before transferring back to the bowl. The chicken will not be fully cooked at this point.
Add the shallots and garlic to the pan along with a splash of chicken stock to deglaze. Cook for 2-3 minutes, until the shallots are soft.
Add the rice, chickpeas and chicken stock. Nestle in the chicken thighs and pour over any juices left in the bowl. Arrange the lemon slices on top. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low and cook for 20 minutes undisturbed.
Optional but recommended: Place a rack about 6 inches away from the heating element and set the broiler to high. Remove the lid and place the skillet under the broiler. Broil for about 5 minutes, until everything is a deep golden brown.
Garnish with fresh parsley, flaky sea salt and serve with a dollop of plain yogurt.