2 1/2lbs boneless chicken thighs
1/4 cup white wine
1-16oz Chick Peas
1/2 red onion, sliced
2 garlic cloves, minced
1/4 cup Tahini
Juice of 1 lemon
Garlic powder to taste
Oregano to taste
Salt & pepper to taste
Preheat the oven to 400F.
Pat the chicken dry. Season with garlic powder, oregano, salt and pepper to taste.
Into a hot skillet, add olive oil and sear the chicken on both sides. Remove from the pan and set aside.
Into the same pan, add more olive oil and sauté red onion until translucent. Deglaze the pan with white wine, scraping all of the brown bits from the pan. Add in drained chickpeas and garlic, sauté for a few minutes until fragrant. Add in tahini and lemon juice.
Using the chick pea can, fill it water and add it to the chick peas and season with salt and pepper to taste. Let the beans simmer for 5 mins and then add the chicken back in.
Place in a 400F oven for 10-15mins, until cooked through.