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Sunday, February 23, 2014

Pan-Roasted Chicken with Harissa Chickpeas


Mmmm...harissa. My new favorite flavorizer. You can get a tube of harissa paste in nicer grocery store or spice shop - it's a nice, hot pepper/paprika flavor that warms up anything. I tried out this Bon Appetit recipe a couple of nights ago and it was really easy and so full of flavor. A great one pan meal.

3-4 bone-in, skin on, chicken thighs (only as many as you can fit in a pan with some space)
1 small onion, halved, sliced thinly
2 cloves of garlic, minced
2 tbsp tomato paste
1 can of chickpeas, drained
3 tbsp harissa paste
1/2 cup chicken broth
1/4 cup parsley
1/2 lemon

1. Preheat oven to 425.

2. Heat a bit of olive oil in an oven proof pan (cast iron works well for this) on medium high. Season chicken with salt and pepper and add to pan, skin down. Cook until browned on each side, about 5 mins. per side. Transfer to a plate.

3. Pour off all but about 1 tbsp of fat from pan. Add onions and garlic and stir often until softened. Add tomato paste and continue to stir until mixed with onion and a little browned. Add the chickpeas and harissa. Continue to stir. Add the broth and scrape up brown bits from the pan. Bring to a simmer.

4. Nestle the chicken back into the pan and put in the oven for about 25 minutes or until cooked through. Sprinkle with parley and give it a squeeze of lemon to finish it off.

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