Harissa Chicken & Chickpeas

October 1, 2016

Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°

  • 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
  • Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
  • Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
  • Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
  • Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
  • Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.

 

 

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