Morocco - Harissa Chicken with Chickpeas

Morocco - Harissa Chicken with Chickpeas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • marinade

  • 2

    ⁄3 cup extra virgin olive oil

  • 6

    garlic cloves, minced

  • 1

    ⁄3 cup fresh lemon juice (1 to 2 lemons)

  • 2

    tablespoons paprika

  • 1

    tablespoon harissa (a spicy Moroccan seasoning blend)

  • 1

    teaspoon kosher salt

  • 2

    teaspoons fresh ground black pepper

  • 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

  • ¼

    cup Green olives (can add more)

  • 12

    oz Fire roasted diced tomatoes

  • Chicken Stock

  • 3

    15-ounce cans chickpeas, rinsed

  • ¼

    cup harissa paste

  • ¼

    cup chopped fresh flat-leaf parsley or cilantro

  • Plain Greek yogurt

  • Lemon wedges, for serving

Directions

Preparation CAN COOK IN A DUTCH OVEN Preheat oven to 425°F. Marinade: combine 2/3 cup olive oil, 6 minced garlic cloves, 1/3 cup fresh lemon juice, 2 tbls paprika, 1 tbls harissa, salt and pepper in a smal bowl and mix. Place chicken In a large plastic bag and pour marinade and shake to distribute marinade. Place in refrigerator for at least 3 to 6 hours Heat oil in a large ovenproof skillet over medium-high heat. Remove chicken from the marinade, Working in batches, cook until browned, about 5 minutes per side; transfer to a plate. Pour off all but 1 tablespoon drippings from pan. Add 1. onion and garlic; cook, stirring often, until softened, about 3 minutes. 2. 2 tbls tomato paste and cook, stirring, until beginning to darken, about 1 minute. 2a. Add some stock to deglaze the pan 3. chickpeas, olives (handful) and broth, diced tomatoes; bring to a simmer. 4. add harissa - a spoonful at a time - taste for heat Nestle chicken, skin side up, in chickpeas; transfer to oven. Roast until chicken is cooked through, 20–25 minutes. While the chicken cooks mix greek yogurt, lemon juice and salt together. Season to taste with salt and pepper. Top with yogurt and parsley or cilantro and serve with lemon wedges for squeezing over.


Nutrition

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