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Ingredients
- 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 flat-leaf parsley
- Lemon wedges, for serving
- Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
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. Top with parsley and serve
with lemon wedges for squeezing over.
Per serving: 530 calories, 20 g fat, 10 g fiber
Nutritional analysis provided by
Bon Appétit
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