Harissa Chicken with Crispy Chickpeas and Lemon
Ingredients
- 1½ poundschicken breast
- 1 can (15 oz)chickpeas (canned, drained and rinsed)
- 2 tablespoonsharissa paste
- 1lemon
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ¼ cupfresh cilantro (optional)
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, add the remaining 1 1/2 tablespoons olive oil. Add the drained chickpeas, cumin, and smoked paprika. Toss to coat and cook for 2-3 minutes until the chickpeas begin to crisp, stirring occasionally.
- 04
Stir in the harissa paste and minced garlic, cooking for 30 seconds until fragrant. Return the chicken to the pan.
- 05
Add the juice of 1 lemon and 1/4 cup water, scraping up any browned bits. Reduce heat to medium and simmer for 8-10 minutes until the chicken is cooked through (165°F internal temperature).
- 06
Taste and adjust seasoning with salt and pepper. Serve topped with fresh cilantro if desired.
Spice Tips
Harissa brings moderate heat and smokiness; start with 2 tablespoons and add more to taste. For a cooler dish, reduce harissa to 1 tablespoon and stir in Greek yogurt at the end for creaminess. A pinch of Aleppo pepper or cayenne sharpens the warmth without overwhelming the lemon's brightness.
Serve with rice, couscous, or crusty bread to soak up the harissa sauce. The recipe keeps well in the refrigerator for up to 3 days.