PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Snuggle 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.
Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3
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Hridoy Ahsan
[email protected]Meh.
Maili Tamang
[email protected]I love this recipe! It's so easy to make and the chicken always turns out perfectly. I usually serve it with roasted vegetables and a side of rice.
Emo Deejay01
[email protected]The chicken was a bit dry, but the chickpeas were delicious.
heather redd
[email protected]This harissa chicken recipe was a hit with my family! The chicken was moist and flavorful, and the harissa chickpeas were a perfect complement. I especially loved the crispy skin on the chicken. I will definitely be making this dish again.