Harissa Chicken & Chickpeas with Crispy Garlic
Ingredients
- 1½ poundschicken breast
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 6 clovesgarlic
- 1 mediumyellow onion
- 1 can (14.5 oz)diced tomato
- ¾ cupchicken broth
- 1lemon
- ·salt
- ·black pepper
- ·cilantro
Prep
- 01
Mince 6 cloves garlic
- 02
Dice 1 medium yellow onion
- 03
Drain and rinse 1 can (15 oz) chickpeas
- 04
Cut lemon in half for juicing
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden on both sides, about 3 minutes per side. Remove and set aside.
- 02
In the same pan, add remaining 1 1/2 tablespoons olive oil and cook minced garlic over medium heat, stirring frequently, until the edges turn brown and crispy, about 2 minutes. Transfer to a small bowl with a slotted spoon; reserve the garlicky oil in the pan.
- 03
Add diced onion to the pan and cook over medium heat until soft, about 4 minutes. Stir in harissa paste and cook for 1 minute until fragrant.
- 04
Return chicken to the pan. Add drained chickpeas, canned tomato with juices, and chicken broth. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 12–15 minutes, until chicken is cooked through (165°F at the thickest part) and the sauce thickens slightly.
- 05
Squeeze juice from lemon into the pan, then taste and adjust salt and pepper. Top with crispy garlic and fresh cilantro. Serve immediately.
Spice Tips
Harissa brings moderate heat; this recipe isn't overly fiery. For deeper spice, add 1/4 teaspoon cayenne pepper to the harissa mixture. For extra warmth without raw heat, stir in 1/2 teaspoon smoked paprika. If you want it milder, reduce harissa to 2 tablespoons and add 1 tablespoon tomato paste instead.
Harissa paste comes in small jars or tubes at most supermarkets in the international or spice aisle. If you can't find it, substitute 2 tablespoons tomato paste mixed with 1 teaspoon Aleppo pepper or smoked paprika plus a pinch of cayenne. Serve over rice, couscous, or with crusty bread to soak up the sauce.