January 6, 2022
Freedom Recipe 107
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
METHOD
- Step 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.
- Step 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.
- Step 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.
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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