Pan-Roasted Chicken with Harissa Chickpeas

By chbounds

Ingredients

• 1 T. olive oil
• 8 skin-on, bone in chicken thighs
• kosher salt, freshly ground pepper
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 T. tomato paste
• 4 15oz. cans chickpeas, rinsed
• 1/4 cup harissa paste (see below)
• 1/2 cup low-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• Lemon wedges for serving
• To make own harissa paste: Mix 1/4 cup sambal oelek, 2 T. olive oil, 1 tsp. salt, 1 tsp. ground cumin, and 1 tsp. ground coriander.

Preparation

Step 1

Preheat oven to 425

Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook until browned, about 5 minutes per side. Transfer to plate.

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, about 25 minutes. Top with parsley and serve with lemon wedges for squeezing over.