Harissa-Yogurt Chicken Thighs with Crispy Chickpeas
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- ¾ cupplain yogurt
- 3 tablespoonsharissa paste
- 2lemon
- 6 clovesgarlic
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 2 cans (15 ounces each)canned chickpeas
- 1 mediumred onion
- ¼ cupfresh cilantro
Prep
- 01
Mince 6 cloves garlic.
- 02
Juice 2 lemons.
- 03
Dice 1 medium red onion.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Whisk together yogurt, harissa, 2 tablespoons lemon juice, minced garlic, cumin, and smoked paprika in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 02
Pat chicken thighs dry with paper towels. Add to the yogurt mixture and toss until evenly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
- 03
Preheat oven to 425°F. Line two sheet pans with parchment paper.
- 04
Drain and dry the chickpeas. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of smoked paprika. Spread on one sheet pan in a single layer.
- 05
Arrange chicken thighs skin-side up on the second sheet pan, spacing them evenly. Reserve any excess marinade.
- 06
Roast both pans for 25 to 30 minutes, stirring the chickpeas halfway through, until the chicken skin is golden-brown and crispy and the thighs reach an internal temperature of 165°F at the thickest part.
- 07
Remove from the oven. Drizzle the reserved marinade over the chicken. Let rest for 5 minutes before serving.
- 08
Divide chicken and chickpeas among serving containers. Top with diced red onion and fresh cilantro.
Spice Tips
Harissa brings bold, smoky heat on its own, but you can adjust the intensity. For mild, reduce harissa to 2 tablespoons and skip the paprika. For extra heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the yogurt mixture. A dollop of cooling Greek yogurt or a squeeze of fresh lemon on top mellows the spice when serving.
This recipe reheats beautifully in a 350°F oven for 10–12 minutes or in the microwave for 2–3 minutes per serving. Make it ahead: marinate the chicken overnight for even more flavor development. Stores in an airtight container for up to 4 days. Pair with rice, couscous, or roasted vegetables. The harissa-yogurt coating keeps the chicken moist and tender through reheating.