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Skillet Harissa Chicken with Saucy Chickpeas
recipe
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Washington D.C.
Skillet Harissa Chicken with Saucy Chickpeas
Becca Jacobs
Becca Jacobs
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$1.00
Perfectly seared chicken thighs sitting on top of a bed of saucy chickpeas that roast together to make a spicy, schmaltzy sauce. The dish is finished with some quick pickled red onions and a few fresh herbs. It's a gorgeous one-pan meal.
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You Need

4 servings
0:45
  • 2 tablespoons neutral oil
  • 4-5 chicken thighs, skinless and boneless
  • kosher salt, to taste
  • black pepper, to taste
  • 1/2 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • 1/2 tablespoon honey
  • 1/2 red onion, thinly sliced
  • 3 garlic cloves, peeled and minced
  • 1/2 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 1/2 cup harissa paste
  • 1 can chickpeas, drained and rinsed
  • 1 cup chicken broth
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh parsley leaves

    • How To

    1. Pre-heat oven to 425 F.
    2. In a medium bowl whisk honey, lemon juice, and apple cider vinegar until dissolved then put thinly sliced red onions in the bowl with mixture and toss to combine. Set aside.
    3. Place an oven safe skillet on medium heat with the oil. While the pan pre-heats, pat the chicken dry and generously season with salt and pepper. Sear chicken thighs, starting skin side down, about 3 minutes per side and move chicken to a clean plate.
    4. Bring heat down to a medium low. Add garlic, paprika, cumin, and harissa to skillet and stir for about a minute. Add in the chicken stock and use a wooden spoon to scrape off any browned chicken bits from the bottom of the pan. Add chickpeas and place the chicken thighs back in skin side up, submerged to just below the skin.
    5. Place the skillet in oven for 20-25 minutes until the bubbling and the chicken reaches an internal temperature of 165 F.
    6. Right before you’re going to take the chicken out, add the mint and parsley to the red onion mixture and top the finished chicken with it.