ROASTED CHICKEN WITH HARISSA AND CHICKPEAS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 4 skin-on, bone-in chicken thighs
  • salt and freshly ground black pepper
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1 (15 oz.) can chickpeas, rinsed
  • 2 tablespoons harissa paste
  • ¼ cup low-sodium chicken broth
  • fresh parsley to garnish
  • lemon wedges, for serving
Instructions
  1. Preheat oven to 425° F.
  2. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken generously with salt and pepper. Cook until browned, about 5 minutes per side; transfer to a plate.
  3. Add onion and garlic; cook, stirring often, until softened, about 3 minutes.
  4. Add tomato paste and cook, stirring, about 1 minute.
  5. Add chickpeas, harissa, and broth; bring to a simmer.
  6. Place the chicken, skin side up, on top of the chickpeas; transfer skillet to oven.
  7. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-chicken-with-harissa-and-chickpeas/