Harissa Chicken with Chickpeas and Crispy Bread
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 can (15 oz)chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 2 tablespoonharissa paste
- 1 mediumyellow onion
- 4 clovegarlic
- 1 cupchicken broth
- 1 can (14.5 oz)diced tomatoes
- ½ teaspoonpaprika
- ½ teaspooncumin
- 1 to tastesalt and black pepper
- 1 wholelemon
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides.
- 02
Place the chicken skin-side down in the hot oil and sear for 5–7 minutes, until the skin is golden and crispy. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of fat from the pan. Add the onion and cook over medium heat for 4 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1 minute more.
- 04
Stir in the harissa paste, paprika, and cumin. Cook for 1 minute, stirring constantly, until fragrant and the spices coat the onions.
- 05
Add the broth and tomatoes (with their juice), scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, skin-side up, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer for 20 minutes.
- 06
Uncover, stir in the chickpeas, and simmer uncovered for another 10 minutes, until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
- 07
Squeeze the lemon juice over the pan and taste. Adjust salt and pepper as needed. Sprinkle with cilantro and serve with crusty bread or rice.
Spice Tips
Harissa varies in heat; start with 2 tablespoons and taste as you go — you can always add more. For a deeper, smokier flavor, add 1/4 teaspoon smoked paprika. A pinch of cayenne or red pepper flakes adds sharp heat. Fresh mint instead of cilantro shifts the flavor nicely toward North African.
This reheats beautifully — make it a day ahead and warm gently on the stovetop. Chickpeas can be swapped for white beans. Serve with crusty bread to soak up the rich, spiced sauce.