Pan Roasted Chicken with Harissa Chickpeas
1 Tbsp. Olive oil
8 skin on bone in chicken thighs (about 3lbs)
kosher salt and freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. tomato paste
2 15-oz cans chickpeas, rinsed
¼ cup harissa paste
½ cup low sodium chicken broth
¼ cup chopped fresh flat leaf parsley
lemon wedges for serving
Preheat oven to 425 degrees. Heat oil in a large skillet over
medium high heat. Season chicken with salt and pepper. Working in 2 batches,
cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from the pan. Add onion and garlic; cook,
stirring often, until softened, about 3
minutes. Add tomato paste and cook, stirring, until beginning to darken, about
1 minute. Add chickpeas, harissa, and broth, bring to a boil.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast
until chicken is cooked through, 20-25 minutes. Top with parsley and serve with
lemon wedges for squeezing over.