Harissa Chicken Thighs with Jammy Chickpeas

Total Time: 45 mins | Servings: 4 | Calories per Serving: 520

Crispy-skinned chicken thighs braised with spicy harissa chickpeas, sweet onion, and warm spices. This one-pan dish is bold, comforting, and perfect with crusty bread or over rice.

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DIRECTIONS

STEP 1 - Marinate the Chicken
In a bowl, mix the harissa sauce, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat well. Marinate for at least 30 minutes, or up to 8 hours in the fridge.

STEP 2 - Preheat the Oven
Preheat oven to 425°F.

STEP 3 - Brown the Chicken
Heat a large cast iron skillet over medium-high heat. Add the marinated chicken thighs skin-side down and sear until deeply golden and crisp, about 5 to 7 minutes. Flip and cook 2 minutes more. Remove chicken and set aside.

STEP 4 - Cook the Aromatics
Reduce heat to medium. Add 1 tbsp olive oil to the skillet, then add the diced onion. Cook until softened and lightly golden, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

STEP 5 - Build the Sauce
Stir in the tomato paste and cook for 1 to 2 minutes until brick-red and slightly caramelized. Add chickpeas, harissa paste, chicken broth, smoked paprika, coriander, cumin, garlic powder, salt, and pepper. Stir to combine and bring to a gentle simmer.

STEP 6 - Return Chicken & Roast
Nestle the chicken thighs back into the skillet, skin-side up. Transfer the skillet to the oven and roast for 20 to 25 minutes, until chicken is cooked through and the sauce is thick and bubbling.

STEP 7 - Garnish & Serve
Remove from oven and rest for 5 minutes. Finish with fresh parsley and serve with rice, couscous, or crusty bread to soak up the sauce.

Nutrition Facts (per serving)

520 calories | 38g protein | 18g carbs | 36g fat | 6g fiber

INGREDIENTS

MARINADE
1 tbsp harissa sauce
1 tbsp olive oil
Juice of 1/2 lemon
1 clove garlic (minced)
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper (to taste)

DISH
2 lbs skin-on, bone-in chicken thighs
1 tbsp olive oil
1 sweet onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (15 oz) can chickpeas, drained and rinsed
3 tbsp harissa paste
1 cup chicken broth
1/2 tsp smoked paprika
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
Fresh parsley (for garnish)
Salt and pepper (to taste)