Chicken, Chickpeas, and Chard. This delicious meal of chicken and chickpeas is flavorful and can be completed start to finish in 45 minutes. The Harissa, a spicy North African red chile paste, adds a unique savory essence. Serve with a side of lightly sauteed Chard or other leafy greens.
I made this dish to fulfill one of my new year’s resolutions: Cook more meals. I’m a serious baker–not necessarily a serious cook. However, I think that anyone can cook–all it takes is a little effort. So, one of my goals for January is to cook (and blog) about delicious, healthy meals.
I was more than a little excited to use my newest toy–a round, 5.5 quart Le Creuset Dutch Oven. Finally! Thanks Santa 😉 The enameled cast iron of a dutch oven is very forgiving. Burn the bottom? No big deal–a little baking soda will make the burn marks disappear. You could also easily do this dish in any skillet, and simply transfer to an oven-safe dish if your skillet is not oven safe.
Pan-Roasted Chicken with Harissa Chickpeas Recipe, Adapted from Bon Appetit
Active 20 minutes, Total time 45 minutes
1 tablespoon olive oil
8 skin-on bone-in chicken thighs, total 3 pounds (I used legs and breasts)
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed
1/4 c. harissa paste*
1/2 c. low-sodium chicken broth
1/4 c. chopped fresh flat-leaf parsley
lemon wedges, for serving
*Harissa may be found at Middle Eastern markets and specialty food stores. (I purchased from Whole Foods–Cava brand–near the hummus section.)
1. Preheat oven to 425 F. Heal oil in large oven-proof skillet over medium-high heat. Season chicken with salt and pepper. Working in two batches, cook until browned, about 5 minutes per side. Transfer to a plate.
2. Pour off all but one 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 one minutes. 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.
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