ROASTED CHICKEN WITH HARISSA AND CHICKPEAS

Roasted Chicken with Harissa Chickpeas is the result of my obsession with harissa paste. It’s full of flavor, spicy and the chicken was so moist inside and crispy skin outside. I also love the chickpeas, they become tender and creamy. This dish is just fully loaded with protein and I absolutely love it. My first try with harissa was Harissa Shrimp with Eggplant and Basil, since then I feel like I’m a “harissaholic” (but I don’t need help). Ha ha. I love this chili paste so much that I want to use it again and again.

I came across this recipe in Pinterest by Bon Appetit. Tried it, loved it, and couldn’t wait to share it.  I decided to make it last weekend when I had a lot of free time because I thought it would take some time to brown and roast the chicken. But still, the whole thing took me about 45 minutes and guess who’s the happiest person on Monday? Me! (raising my hand) because we got to have it again and the leftovers were awesome. I like serving it with couscous which takes no time at all to cook.

If you wonder what harissa is, it’s hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, hot chili peppers, spice herbs (such as garlic paste), coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is mostly used in North Africa, Morocco, Tunisia and Syria. I got my first jar from Trader Joe’s and already used up almost the whole thing.

Let’s cook some food!

Preheat oven to 425° F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken generously with salt and pepper.

Cook until browned, about 5 minutes per side; transfer to a plate.

Add onion and garlic; cook, stirring often, until softened, about 3 minutes.

Add tomato paste and cook, stirring, about 1 minute.

Add chickpeas, harissa, and broth; bring to a simmer.

Place the chicken, skin side up, on top of the chickpeas.

Transfer skillet to oven.

Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges.

I hope you give this Roasted Chicken with Harissa and Chickpeas a try, the recipe card is below. And if you have any comments or feedback, I’d love to hear from you, please enter them in the comment box below.

ROASTED CHICKEN WITH HARISSA AND CHICKPEAS

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Mink adapted from Bon Appetit

Recipe type: Chicken

Cuisine: Middle Eastern

Serves: 4

Ingredients

• 1 tablespoon olive oil
• 4 skin-on, bone-in chicken thighs
• salt and freshly ground black pepper
• ½ small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 (15 oz.) can chickpeas, rinsed
• 2 tablespoons harissa paste
• ¼ cup low-sodium chicken broth
• fresh parsley to garnish
• lemon wedges, for serving

Instructions

1. Preheat oven to 425° F.
2. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken generously with salt and pepper. Cook until browned, about 5 minutes per side; transfer to a plate.
3. Add onion and garlic; cook, stirring often, until softened, about 3 minutes.
4. Add tomato paste and cook, stirring, about 1 minute.
5. Add chickpeas, harissa, and broth; bring to a simmer.
6. Place the chicken, skin side up, on top of the chickpeas; transfer skillet to oven.
7. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges.

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