Chicken With Chickpeas | Oregonian Recipes

Ingredients

• 8 small chicken thighs (if you can only get very large ones, more common lately, use only 4)
• 1/2 of a medium yellow onion, very thinly sliced
• 6 cloves of garlic, pressed
• 1 teaspoon ground coriander
• 1-1/2 teaspoons ground cumin
• 1 heaping tablespoon smoked paprika
• 1/2 teaspoon (or more) crushed red pepper flakes
• 1/2 cup extra virgin olive oil
• 1 15.5-ounce can chickpeas, drained and rinsed
• 10 ounces pitted green olives (the bright, mild Castelvetrano olives showing up lately are perfect)
• 1 10-ounce container grape tomatoes
• salt and pepper to taste
• 1/2 cup (6 ounces) Greek yogurt