pan-roasted chicken with harissa chickpeas

January 27, 2014 § 60 Comments

This recipe comes from the January issue of Bon Appétit Magazine.  One look at the photograph and I was instantly reaching for my shopping list to add harissa paste and chickpeas.  For those who are not familiar with harissa, it is a North African hot chili blend whose main ingredients are red roasted pepper, serrano peppers and other hot chili peppers, spices and herbs such as coriander and caraway, and with the additional of oil becomes a paste.  I found a delightful jar of harissa paste at our market which included sun dried tomatoes.  Harissa is a great shortcut ingredient to flavor, but apparently no two jars are the same.  Taste first-if it seems very spicy, use a bit less.  You can always stir more into the chickpeas when the dish is finished.  You may find harissa paste available at some specialty stores or online.  Or, follow this link for a simple method to make your own.

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We were completely head over heels with both the flavor and texture of this entrée.  The dish went together beautifully and you can be certain this will be in high rotation here in our house.  Served with hot naan…

I n g r e d i e n t s

  • 1 tablespoon olive oil
  • 4 skin-on, bone-in chicken thighs
  • 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 chicken stock
  • 1/4 cup chopped fresh flat-leaf parsley
  • lemon wedges, for serving

Preheat oven to 425°F.  Heat oil in a large ovenproof skillet over medium-high heat.  Season chicken with salt and pepper.  Cook chicken 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 and 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.

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