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Roasted Chicken Thighs
with Charred Napa Cabbage,
Chickpeas and Rice

Now those of you who have been following me on social media for a while -- and if not, why not? -- will know that one of my favorite ways of cooking is to create one pot meals in my cast iron skillet. And that, more often than not, using chicken thighs as the main protein.

I don’t always share the recipes. Perhaps, because I usually make them up as I go along as a way to use up ingredients I have left.  However, this dish turned out so well that I thought I would share it. Do give it a try.

Roasted Chicken Thighs with Charred Napa Cabbage, Chickpeas & Rice. Text, "Go Everywhere, Eat Everyt

Roasted Chicken Thighs with Charred Napa Cabbage, Chickpeas & Rice Recipe

(Serves About 2-4)


  • 4 Chicken Thighs (Skin on, Bone in)

  • ½ Napa Cabbage (Split in Half Lengthwise)

  • ½ White Onion (Diced)

  • 3 Cloves Garlic (Diced)
  • 1 Teaspoon Red Pepper Flakes

  • 1 Teaspoon Ground Cumin

  • 1 Tablespoon Sherry Vinegar

  • 1 Tablespoon Tomato Paste

  • 3 Plum Tomatoes (Deseeded and Diced)

  • 1 ½ Cups Chickpeas (Drained and Rinsed)

  • 1 Cup Cooked White Rice

  • 1 Tablespoon Capers

  • 1 Teaspoon (Or To Taste) Kosher Salt

  • 1 Teaspoon (Or To Taste) Ground Black Pepper

  • 4 Tablespoons Olive Oil (Does not have to be Extra Virgin Olive Oil)

  • ¼ Cup Fresh Parsley (Chopped, For Garnish)


  1. Warm a cast iron skillet to a medium heat.

  2. Add half of the olive oil.

  3. Season the Napa cabbage halves with salt and pepper.

  4. Place on the pan and cook on each side until each side begins to develop a slight char.

  5. Remove the cabbage from the pan and place to one side.

  6. Add the remaining oil to the pan.

  7. Season the chicken thighs with salt and pepper and a little olive oil.

  8. Place them in the pan skin side down and cook until the skin begins to turn golden.

  9. Remove from the pan and place to one side.

  10. In the same pan, add the onions.

  11. Sprinkle with salt.

  12. Cook the onions for 3 minutes.

  13. Add the garlic and cook for 2 minutes.

  14. Add the red pepper flakes and combine well.

  15. Add the cumin and combine well.

  16. Add the Sherry vinegar.

  17. Add the tomato paste.

  18. Add the tomatoes.  Combine well and cook for three minutes or until the tomatoes begin to break down.

  19. Add the chickpeas and the cooked rice.

  20. Add the capers.

  21. Place the chicken thighs (skin side up) on top of the chickpeas and rice.

  22. Also add the charred cabbage halves.

  23. Sprinkle with a small amount of olive oil and place in a 365 degrees Fahrenheit oven for 45 minutes or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

  24. When ready to serve, check for seasoning and add salt and pepper as needed.

  25. Sprinkle with fresh parsley before serving.

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