Roasted Chicken with Harissa Chickpeas
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-oz. cans chickpeas, rinsed
  • ¼ cup harissa paste
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • Lemon wedges, for serving
Instructions
  1. Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat.
  2. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  3. Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes.
  4. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.
  5. Add chickpeas, harissa, and broth; bring to a simmer.
  6. 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 Weekend Table at https://weekendtable.com/2015/02/23/roasted-chicken-with-harissa-chickpeas/