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Thursday, April 21, 2016

Come and Git It!

This recipe was so very simple and so delicious! It's really spicy, although you can cut back on the Harissa Paste and tone it down to your taste. I'd start with a little and taste and add until you have it to your liking.

Pan-Roasted Chicken with Harissa Chickpeas

Ingredients

1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons 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


Preparation
ACTIVE: 20 MIN    TOTAL: 45 MIN

Preheat oven to 425°. Heat oil in a large ovenproof 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 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 simmer.
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.
dig in!

SERVINGS: 4 

Recipe by Dawn Perry
Bon Appetit

  

2 comments:

  1. I suspect Jack would love this one. I would need a bucket of water standing by though!

    ReplyDelete
    Replies
    1. 1/4 cup was an awful lot of Harissa, Katrina. I put half of that and it made my lips burn!

      Delete

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