Yes, more harissa! I love the pop of flavor and heat it provides. The heat in this dish can easily be adjusted to taste by modifying the amount of harissa in the sauce. This finished dish definitely had quite a spicy kick.
This recipe was adapted from Bon Appetit, contributed by Dawn Perry. I used boneless, skinless chicken thighs and adjusted the cooking times accordingly. I also doubled the garlic and served it over brown rice. We used sour cream or Greek yogurt to temper the heat of the finished dish.
Yield: Serves 4 to 6
Total Time: about 45 minutes
- 2 tablespoons olive oil
- 10 boneless, skinless chicken thighs (about 3 pounds)
- coarse salt and freshly ground black pepper
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 15-oz. cans chickpeas, rinsed
- 2 to 4 T harissa paste, adjust to taste (I used Trader Joe’s)
- ½ cup chicken stock
- ¼ cup chopped fresh flat-leaf parsley
- lemon wedges, for serving
- brown Basmati rice, for serving
- sour cream or Greek yogurt, for serving, as desired
- Preheat oven to 425°, preferably on convection.
- Heat 1 tablespoon of oil, for the first batch, in a large ovenproof skillet over medium to medium-high heat.
- Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 4 minutes on the first side and 3 minutes on the second side; add a second tablespoon of oil to the pan prior to the second batch. Transfer to a plate.
- Add onion and garlic to the pan drippings; 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 in chickpeas; transfer skillet to oven.
- Roast until chicken is cooked through, about 15 minutes.
- Top with parsley and serve with lemon wedges for squeezing over.
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