Harissa Chicken with Charred Kale and Crispy Chickpeas
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1lemon
- 4 clovegarlic
- 1 bunchkale
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- ½ teaspoonsmoked paprika
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 garlic cloves.
- 02
Squeeze 1 lemon to get juice (about 3 tablespoons).
- 03
Roughly chop the kale into bite-sized pieces, removing tough stems.
- 04
Drain and rinse the canned chickpeas.
Method
- 01
Pat the chicken breasts dry with paper towels. In a small bowl, whisk together 2 tablespoons harissa, 1 tablespoon olive oil, juice from half the lemon, 2 minced garlic cloves, salt, and black pepper. Rub the mixture all over the chicken and let sit for 5 minutes.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board and rest for 5 minutes, then slice.
- 03
In the same skillet, add the drained chickpeas, remaining 1 tablespoon harissa, smoked paprika, and remaining 2 minced garlic cloves. Stir and cook for 3–4 minutes until the chickpeas are warmed and slightly crisped. Transfer to a plate.
- 04
Add the kale to the skillet (it may mound; stir it down as it wilts), season with a pinch of salt and red pepper flakes, and cook for 4–5 minutes, stirring occasionally, until charred and tender.
- 05
Arrange the kale on plates, top with sliced chicken and crispy chickpeas, then squeeze remaining fresh lemon juice over everything. Drizzle with any pan juices and serve immediately.
Spice Tips
The harissa base is already spicy, but you can push it further. Stir ¼ teaspoon cayenne into the harissa rub for extra heat, or sprinkle a pinch of Aleppo pepper over the finished dish for fruity warmth. For those who prefer gentler spice, reduce harissa to 2 tablespoons and omit the red pepper flakes from the kale.
Harissa paste adds bold, smoky heat without long cooking. If you can't find harissa, substitute equal parts smoked paprika mixed with a pinch of cayenne and a touch of garlic powder. The recipe works equally well with chicken thighs (cook 1 to 2 minutes longer per side). Leftovers reheat beautifully for lunch.