Instructions

• Preheat the oven to 425°F.
• Pat the 6 chicken thighs dry with paper towels. Season both sides of each thigh with kosher salt and freshly ground black pepper.
• Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until shimmering. Carefully add the chicken thighs to the skillet skin-side down (hot oil may splatter).
• Cook the chicken until the skin is golden and crisp, about 4 to 5 minutes, then flip and cook the other side about 4 to 5 minutes. Transfer the chicken to a plate.
• Drain off all but 1 tablespoon of fat from the skillet. Add the 1 small finely chopped onion and 4 minced garlic cloves, stirring and scraping the bottom of the pan to release browned bits. Cook, stirring frequently, until the onion is soft, about 3 minutes.
• Stir in 2 tablespoons tomato paste and cook, stirring, for 1 minute.
• Add the drained and rinsed chickpeas (2 15-ounce cans), 1/4 cup harissa, and 1/2 cup chicken stock to the skillet. Stir to combine and bring the mixture to a simmer.
• Nestle the chicken thighs back into the chickpea mixture, skin-side up.
• Transfer the skillet to the preheated oven and roast until the chicken is cooked through, 20–25 minutes. Remove from the oven and let the chicken rest briefly before serving.