Pan-Roasted Chicken with Harissa Chickpeas

Name: Pan-Roasted Chicken with Harissa Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 tbsp olive oil; 8 skin-on bone-in chicken thighs; kosher salt; fresh ground pepper; 1 small onion; 2 garlic cloves; 2 tbsp tomato paste; 2 can chickpeas (15 ounce); 0.25 cup harissa; 0.5 cup low sodium chicken broth; 0.25 cup chopped fresh flat-leaf parsley; lemon wedge

Chickpeas, chicken and lemon wedge come together in this Tunisian dish, fragrant with harissa and roasted in the oven. Finish with parsley.

45 min · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: easy

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.
5 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.
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.
25 min