Weeknight Meals: Pan-Roasted Chicken with Harissa Chickpeas

Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a North African paste, a rich blend of herbs and spices like chili, garlic, caraway seeds & coriander. You'll find it at most Middle Eastern Markets or specialty stores, though a word of caution, no two brands are a like and you'll need to taste it first and add to taste, the 1/4 cup is starting point!

Serves 4

  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Salt and freshly ground black pepper
  • 1 large onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 15-oz. can of chopped tomatoes
  • 2 15-oz. cans chickpeas (drained and rinsed)
  • ¼ cup harissa paste
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • Lemon wedges (for serving)

Step 1: Preheat your oven to 425°. Place a large oven proof saucepan over a medium heat, drizzle the chicken things with the olive oil and season with salt and pepper, fry for 5 minutes a side, until golden brown. Remove from the pan, allow to rest, then add the onion and garlic to the heated pan, cook for 5 minutes.

Step 2:  Add the harissa paste, tomatoes, chickpeas and chicken broth, cook for a further 5 minutes.

Step 3: Remove the pan from the heat and transfer to the oven, bake for 25 minutes. Plate up and garnish with parsley and serve with the lemon wedges.


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