Pan-Roasted Chicken with Harissa Chickpeas

Ingredients for Pan-Roasted Chicken with Harissa Chickpeas

• 1 tablespoon olive oil

• 8 skin-on, bone-in chicken thighs (about 1.4kg )

• Kosher salt, freshly ground pepper

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 tablespoons tomato paste

• 2 425g cans chickpeas, rinsed

• 60ml harissa paste

• 120ml low-sodium chicken broth

• 1/4 cup chopped fresh flat-leaf parsley

• Lemon wedges, for serving

• Ingredient info: Harissa, a spicy North African red chilli paste, is available at Middle Eastern markets, some specialty foods stores, and online.

How to make Pan-Roasted Chicken with Harissa Chickpeas

Preheat oven to 218°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.