Harissa Chicken with Burst Tomatoes and Crispy Chickpeas
Ingredients
- 1½ poundschicken breast
- 1½ poundscherry tomatoes
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 clovegarlic
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 1 lemon and set aside.
- 03
Roughly chop 1/4 cup fresh cilantro.
- 04
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Pat chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and the drained chickpeas. Cook 3–4 minutes, stirring occasionally, until chickpeas are crispy and lightly browned.
- 04
Add cherry tomatoes and cook 2–3 minutes, stirring gently, until they begin to blister and split.
- 05
Stir in harissa paste until the tomatoes and chickpeas are well coated. Cook 1 minute to warm through.
- 06
Return chicken to the skillet, nestling it into the tomato mixture. Drizzle with lemon juice and adjust salt and pepper to taste. Simmer 2 minutes.
- 07
Divide between plates and garnish with fresh cilantro. Serve hot, spooning sauce over chicken.
Spice Tips
Harissa brings bold, smoky heat—start with 2 tablespoons if you prefer milder spice, or bump it to 4 tablespoons for serious kick. A pinch of Aleppo pepper or red pepper flakes stirred in at the end adds brightness. Finish with an extra squeeze of fresh lemon to cut the richness.
Serve with crusty bread or over couscous to soak up the harissa tomato sauce. Any leftover keeps 3 days refrigerated.