Pan-Roasted Chicken with Harissa Chickpeas
Recipe: https://recipestripper.com/recipes/9d8c4f2e-9bf5-496e-bd9b-9b1a50066110
Original source: https://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
Recipe image: https://assets.bonappetit.com/photos/57adc1b9f1c801a1038bcc0f/16:9/w_927,h_521,c_limit/pan-roasted-chicken-with-harissa-chickpeas.jpg

This Pan-Roasted Chicken with Harissa Chickpeas dish is spicy, easy, and quick to cook on a weeknight.
Yield: 4  Servings
Cook time: 20 minutes
Total time: 45 minutes

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
- Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Instructions
1. 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.
2. 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.
3. 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.