Harissa Chicken with Roasted Chickpeas and Carrots
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1½ poundcarrots
- 2 15-ounce canscanned chickpeas
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- ¾ cupchicken broth
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspooncumin
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1.5 pounds carrots into 1 1/2-inch chunks.
- 03
Drain and rinse 2 cans chickpeas.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Preheat oven to 425°F. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- 02
In a small bowl, whisk together harissa paste, 2 tablespoons olive oil, minced garlic, cumin, and juice from the lemon.
- 03
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear chicken skin-side down for 4–5 minutes until golden, then flip and sear for 2–3 minutes more. Transfer to a plate.
- 04
Return the skillet to medium heat. Add carrot chunks and sauté for 2 minutes. Stir in the drained chickpeas and cook for 1 minute.
- 05
Pour in the harissa mixture and chicken broth, scraping up any browned bits. Return chicken to the skillet, skin-side up, nestling it among the vegetables.
- 06
Transfer to the oven and roast, uncovered, for 20–25 minutes, until the chicken reaches 165°F at the thickest part of the thigh and the skin is crispy.
- 07
Let rest for 5 minutes before serving. Taste and adjust seasoning with salt and pepper.
Spice Tips
Harissa varies in heat; start with 2 tablespoons if you prefer milder. For extra depth, add 1/2 teaspoon smoked paprika or a pinch of cayenne. A dollop of Greek yogurt or a squeeze of fresh lemon juice at the table brightens the finish.
Stores well in an airtight container for up to 4 days. Reheat gently in a 350°F oven (covered, 12–15 minutes) to keep the skin crispy. The harissa-chickpea base is naturally gluten-free and pairs well with rice, couscous, or crusty bread.