Pan-Roasted Chicken with Harissa Chickpeas
A flavorful Middle Eastern-inspired dish combining crispy skin-on chicken thighs with spicy harissa-seasoned chickpeas, finished with fresh parsley and a bright squeeze of lemon.
Ingredients
- •1 tablespoon olive oil
- •8 piece skin-on, bone-in chicken thighs
- •1 to taste Kosher salt and pepper
- •1 small onion
- •2 cloves garlic
- •2 tablespoons tomato paste
- •2 cans chickpeas
- •¼ cup harissa paste
- •½ cup low-sodium chicken broth
- •¼ cup fresh flat-leaf parsley
- •1 to serve lemon wedges
- •Ingredient info: Harissa
- •a spicy North African red chile paste
- •is available at Middle Eastern markets
- •some specialty foods stores
- •and online.
Cooking Instructions
- 1.
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
20 min
- 2.
Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
5 min
- 3.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
25 min
