Dinner

Pan-Roasted Chicken with Harissa Chickpeas

Name: Pan-Roasted Chicken with Harissa Chickpeas
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 8 skin-on, bone-in chicken thighs (about 3 pounds); Kosher salt, freshly ground pepper; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 15-ounce cans chickpeas, rinsed; 1/4 cup harissa paste; 1/2 cup low-sodium chicken broth; 1/4 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.

A Middle Eastern chicken recipe built around skin-on, small onion, garlic cloves.

Middle EasternChickenNon-Vegetarian

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Pan-Roasted Chicken with Harissa Chickpeas plated on an off-white linen surface

Cuisine: Middle Eastern

Ingredients

1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt, freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed
1/4 cup harissa paste
1/2 cup low-sodium chicken broth
1/4 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.

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

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.
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.
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.