Harissa Chicken & Chickpeas with Crispy Pan Bread
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 can (15 oz)canned chickpeas
- 3 tablespoonolive oil
- 2 tablespoonharissa paste
- ·yellow onion
- ·garlic
- 1 cupvegetable broth
- ·lemon
- ·fresh cilantro
- ·salt
- ·black pepper
- ·naan or flatbread
Prep
- 01
Dice 1 small yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into wedges for squeezing.
- 04
Roughly chop a handful of fresh cilantro.
Method
- 01
Pat the chicken thighs dry and season with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6–8 minutes until the skin is golden and crispy, then flip and cook for another 4 minutes. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the pan. Add the diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and harissa paste, cooking for 30 seconds until fragrant.
- 04
Drain and rinse the chickpeas. Pour them into the pan along with the vegetable broth, scraping up any browned bits. Nestle the chicken back into the pan.
- 05
Bring to a simmer, reduce heat to medium, and cook covered for 15–18 minutes until the chicken is cooked through and the broth has reduced slightly.
- 06
While the chicken cooks, brush both sides of the naan with olive oil and warm in a dry skillet or toaster until lightly charred and crispy.
- 07
Squeeze fresh lemon juice over the chicken and chickpeas. Taste and adjust seasoning. Top with chopped cilantro and serve with the crispy naan on the side.
Spice Tips
Harissa brings a warm, moderately spicy kick. For milder results, start with 1 tablespoon and taste as you go. For extra heat, stir in a pinch of cayenne or red pepper flakes before simmering. A dollop of Greek yogurt dolloped on top cools the spice and adds richness.