Harissa-Rubbed Chicken Thighs with Crispy Chickpeas
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 4 clovegarlic
- 1lemon
- ½ teaspoonpaprika
- ½ teaspooncumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro
- ½ cupGreek yogurt (optional, for serving)
Prep
- 01
Mince 4 cloves garlic and set aside (optional garnish, or stir into yogurt).
- 02
Cut 1 lemon into wedges for serving.
- 03
Roughly chop a handful of fresh cilantro for garnish.
Method
- 01
Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
- 02
In a small bowl, mix harissa paste with 2 tablespoons olive oil, paprika, cumin, salt, and pepper. Rub evenly over both sides of the chicken thighs.
- 03
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Lay chicken skin-side down and sear for 4-5 minutes until golden, then flip and sear the other side for 2-3 minutes.
- 04
Scatter drained chickpeas around the chicken. Roast in the oven for 18-22 minutes until chicken skin is crispy and internal temperature reaches 165°F.
- 05
Let rest for 3 minutes. Serve with lemon wedges, fresh cilantro, and a dollop of Greek yogurt if desired.
Spice Tips
If you love fire, add a pinch of cayenne pepper to the harissa rub or serve with sriracha on the side. For medium heat, stick with the harissa as written. For milder, reduce harissa to 2 tablespoons and add an extra tablespoon of yogurt for cooling richness.
Harissa paste brings bold North African heat; if you can't find it, substitute 2 tablespoons tomato paste mixed with 1 teaspoon cayenne and 1 teaspoon smoked paprika. The chickpeas crisp up beautifully alongside the chicken and absorb all the spiced drippings. Pairs well with couscous or rice.