Today’s recipe comes from guest contributor, Joan Ricks. Joan is a co-worker with my Tall & Handsome and she has contributed to The BamaSteelMagnolia’s Bistro before. Her recipes are always popular.
Joan said she prepared this for Granny Butters birthday and it was a hit with her. You know if anyone’s granny likes something that’s an endorsement!
Harissa is a North African season paste. You can purchase in in jars or tubes. It’s sold by different brand names. Rest assure each brand’s recipe will vary. You can find harissa in a North African market or from a supplier online. I can vouch you can find just about anything online! For you industrious types, you can actually make you own harissa.
So let’s get down to business and dive into Joan’s tasty recipe. Thanks, Joan for the great recipe!
© 2017 Beverly Hicks Burch All Rights Reserved
Pan Roasted Chicken with Harissa Chickpeas
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
1.Preheat oven to 425°.
2. 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.
3. 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.
4. 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.
Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.