Roasted Chicken with Harissa & Chickpeas
Recipe adapted from Bon Appetit
This one pot dish is perfect for a cold winter night. The rich and spicy flavours will warm your body and soul. Taste the Harissa first, if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Enjoy!
Serves: 4
Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
8 skin-on, bone-in chicken thighs (about 3 lb.)
Salt and freshly ground black pepper
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
1/4 cup harissa paste
3/4 cup chicken broth
3 strips of lemon zest
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Directions:
1. Preheat oven to 425°F. Heat oil and butter in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook the chicken until browned, about 5 minutes per side. Transfer the chicken to a plate.
2. Pour off all but 1 tablespoon of the drippings from pan. Add the onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add the tomato paste and cook, stirring, until it begins to darken, about 1 minute. Add chickpeas, harissa and broth. Bring to a simmer.
3. Nestle chicken, skin side up, and lemon peels 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.
Recipe adapted from Bon Appetit
This one pot dish is perfect for a cold winter night. The rich and spicy flavours will warm your body and soul. Taste the Harissa first, if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Enjoy!
Serves: 4
Ingredients: 1 tablespoon olive oil
1 tablespoon unsalted butter
8 skin-on, bone-in chicken thighs (about 3 lb.)
Salt and freshly ground black pepper
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
1/4 cup harissa paste
3/4 cup chicken broth
3 strips of lemon zest
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Directions:
1. Preheat oven to 425°F. Heat oil and butter in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook the chicken until browned, about 5 minutes per side. Transfer the chicken to a plate.
2. Pour off all but 1 tablespoon of the drippings from pan. Add the onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add the tomato paste and cook, stirring, until it begins to darken, about 1 minute. Add chickpeas, harissa and broth. Bring to a simmer.
3. Nestle chicken, skin side up, and lemon peels 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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