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Pan-roasted chicken with harissa chickpeas recipe

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Pan-roasted chicken with harissa chickpeas recipe

Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a superb shortcut component to flavor, but no two jars (or tubes) are identical. Taste first—if it appears very spicy, use a little less. You could stir more in to the chickpeas once the dish is completed.

Ingredients

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

component info:

  • Harissa, a spicy North African red chile paste, can be obtained at Middle Eastern markets, some niche foods stores, an internet-based.

Recipe Tips

Preparation

active: 20 min total: 45 min

Preheat oven to 425°. Heat oil inside a large ovenproof skillet over medium-high temperature. Season chicken with pepper and salt. Employed in 2 batches, prepare until browned, about a few minutes per side transfer to some plate.

Pour off basically 1 Tablespoons of. drippings from pan. Add onion and garlic clove prepare, stirring frequently, until softened, about 3 minutes. Add tomato paste and prepare, stirring, until starting to darken, about one minute. Add chickpeas, harissa, and broth provide 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.

  • Recipe by Beginning Perry
  • Photograph by Hirsheimer & Hamilton
See More
Dietary Content
  • Calories (kcal) 530 Fat (g) 20 Saturated Fats (g) 2.5 Cholesterol (mg) 160 Carbohydrates (g) 45 Soluble Fiber (g) 10 Total Sugars (g) 7 Protein (g) 56 Sodium (mg) 1050

Your rating: none

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