Harissa Chicken with Charred Kale and Crispy Chickpeas
Ingredients
- 1½ poundschicken breasts (boneless, skinless)
- 3 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1lemon
- 3 clovesgarlic
- 1 poundkale
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
Prep
- 01
Mince 3 garlic cloves.
- 02
Roughly chop kale and discard thick stems.
- 03
Cut lemon in half.
Method
- 01
Mix 2 tablespoons harissa, 1 tablespoon olive oil, minced garlic, and juice of half the lemon in a shallow bowl. Add chicken breasts, coat well, and let sit for 10 minutes while you prep the kale.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add drained chickpeas and smoked paprika, tossing often until golden and crispy, about 5–7 minutes. Transfer to a plate and season with salt and pepper.
- 03
In the same skillet, increase heat to high. Remove chicken from marinade and sear for 6–7 minutes per side until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a cutting board.
- 04
Add remaining 1 tablespoon olive oil to the skillet and add kale in two batches, stirring until wilted and lightly charred, about 4–5 minutes total. Season with salt and pepper.
- 05
Slice chicken against the grain. Return to the skillet with kale, stir in remaining 1 tablespoon harissa, and toss to coat. Squeeze remaining lemon juice over top and fold in crispy chickpeas. Serve immediately.
Spice Tips
Harissa brings a rich chili depth, but you can dial it up or down. For more heat, add 1/4 teaspoon cayenne pepper to the marinade or a pinch of red pepper flakes when searing the chicken. If you prefer a milder kick, reduce harissa to 2 tablespoons and add extra lemon juice for brightness instead.