Chicken & Poultry Dishes
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Pan-Roasted Chicken with Harissa Chickpeas

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  • Ready in: active: 20 min total: 45 min
  • Serves: 4
  • Complexity: medium

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Ingredients

Servings: 4
  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-oz. cans chickpeas, rinsed
  • ¼ cup harissa paste or Harissa Oil from the Olive Cellar
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • Lemon wedges, for serving

ingredient info:

  • Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Directions

    • Preheat oven to 425°. 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.
    • Pour off all but 1 Tbsp. 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.
    • 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.
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