Pan-Roasted Chicken With Harissa Chickpeas

Total Time
45mins
Prep 20 mins
Cook 25 mins

Harissa, a spicy North African red chile paste (you can find recipes here on Food) 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. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.

Ingredients Nutrition

Directions

  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.
  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.
  3. Snuggle 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.
Most Helpful

5 5

I got this recipe from Epicurious and we actually had it for dinner last night. It is easy to make and delicious to eat. Because of DH's bariatric surgery I did take off the skin from the chicken thighs, but that was the only change I made. Annacia Thanks for posting the recipe and saving me the trouble. It is really a great meal.