Name: Pan-Roasted Chicken with Harissa Chickpeas
Cook time: 20 minutes
Total time: 45 minutes
Yield: 4 Servings
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.

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Hirsheimer & Hamilton

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes