Harissa Chicken and Chickpeas with Wilted Spinach
Ingredients
- 1½ poundschicken breast (cut into bite-sized chunks)
- 2 cans (15 oz each)canned chickpeas (drained and rinsed)
- 3 tablespoonsolive oil
- 2 tablespoonsharissa paste
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- 1lemon
- 4 cupsfresh spinach
- ½ teaspoon eachsalt and black pepper
Prep
- 01
Cut 1 1/2 pounds chicken breast into bite-sized chunks (roughly 1-inch pieces).
- 02
Dice 1 medium yellow onion and mince 3 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook until golden on all sides, about 5 minutes. Transfer to a plate.
- 02
Add the onion to the same skillet and sauté for 3 minutes until softened. Stir in the garlic and harissa paste, cooking for 1 minute until fragrant.
- 03
Return the chicken to the skillet, then add the chickpeas and 1 cup chicken broth. Stir well, bring to a simmer, and cook for 8 minutes until the chicken is cooked through (internal temperature 165°F).
- 04
Squeeze in the juice of 1 lemon, then stir in the spinach in handfuls until completely wilted, about 2 minutes. Season with salt and pepper to taste.
- 05
Serve warm, directly from the pan.
Spice Tips
Harissa brings warmth and depth, but you can dial it up or down easily. Add an extra 1/2 teaspoon for more heat, or reduce to 1 1/2 tablespoons if you prefer milder spice. A drizzle of extra olive oil and extra lemon juice at the table brightens all the flavors.