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Pan-Roasted Chicken with Harissa Chickpeas

Name: Pan-Roasted Chicken with Harissa Chickpeas
Cuisine: moroccan
Ingredients: 1 tablespoon olive oil; 8 skin-on, bone-in chicken thighs (about 3 pounds); Kosher salt, freshly ground pepper; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 15-ounce cans chickpeas, rinsed; 1/4 cup harissa paste; 1/2 cup low-sodium chicken broth; 1/4 cup chopped fresh flat-leaf parsley; Lemon wedges, for serving; Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 425°F. 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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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