INGREDIENTS
8
Chicken thighs (about 2 1/2 pounds), bone-in skin-on
1/2 cup
Basil, leaves
1 15 ounce can
Chickpeas
1/2
English cucumber
1
Shallot, small
1
Kosher salt and black pepper
2 tsp
Paprika
2 tbsp
Sesame seeds
2 tbsp
Olive oil
2 tsp
Sherry vinegar or red wine vinegar