I’ve got a delicious spicy dish for you today that will definitely warm you up this Fall…Pan-Roasted Chicken with Harissa Chickpeas. Oh my goodness! It is just absolutely delicious with that golden crispy skinned chicken and those devilish little harissa chickpeas that pack quite a punch! For folks unfamiliar with harissa, it is a spicy North African Red Chili Paste. It is available at most large grocery stores. You can sometimes find it in a can in the ethnic food section or occasionally you will find in fresh in the refrigerated section. I have also provided you with a link below if you wish to buy it online. I will warn you though that not all harissas are created equal. Some are much spicier than others, so although this recipe calls for 1/4 cup, you should definitely taste the harissa you are working with first and decide how much to add depending its spice level and your sensitivity. We love spicy in this household so we just shoveled it in!
Besides being wonderfully flavorful, this dish is also great because you only need dirty one dish to make it. You want to use a large oven-proof skillet. My 12″ le creuset skillet was just perfect. Serve this dish over couscous with a little tzatziki or other yogurt sauce on the side to help cool the burn. Just the thing to warm you up as the temperatures cool down this Fall!
Pan-Roasted Chicken with Harissa Chickpeas
recipe slightly adapted from: Bon Appetit
- 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 cilantro
- Lime wedges, for serving
- Tzatziki Sauce, for serving (Optional but can help cool the burn if your harissa is very spicy!)
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 (until it reaches 165 °F with meat thermometer). Top with cilantro and serve with lime wedges for squeezing over.
Pan-Roasted Chicken with Harissa Chickpeas brought to you by: Runcible Eats (www.leaandjay.com)
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