Pan Seared Chicken with Harissa Chickpeas Recipe
This Pan Seared Chicken with Harissa Chickpeas is a flavor-packed dish that's easy to make and perfect for any occasion!
Servings: 4 servings
Ingredients
For the Chicken:
- 6 large bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas drained and rinsed
- ½ cup harissa
- ½ cup chicken stock
Instructions
Instructions:
- Start by seasoning the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 6-7 minutes until golden brown. Flip and cook for another 5-6 minutes. Remove chicken and set aside.
- Add the finely chopped onion to the same skillet and sauté for about 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for an additional 2 minutes. Add the drained chickpeas and stir to combine.
- Pour in the harissa and chicken stock, stirring to coat the chickpeas.
- Return the seared chicken thighs to the skillet, skin-side up. Cover and simmer on medium-low heat for about 20-25 minutes, until fully cooked.
- Remove the lid and let the chicken rest for a few minutes before serving over the spicy harissa chickpeas.
Equipment
- Large skillet or frying pan
- Spatula or tongs
- Cutting board and knife
- Measuring cups and spoons
Notes
- Feel free to use boneless chicken thighs for a quicker cook time.
- Adjust the amount of harissa based on your spice preference.
- This dish can be made in advance and reheats well.