Pan-Roasted Chicken with Harissa Chickpeas

Bon Appétit  | January 2014

by Dawn Perry

]]>

photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
20 minutes

total time
45 minutes

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.

Ingredients

add to shopping list

Preparation

Preheat oven to 425°F. 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.

Pour off all but 1 tablespoon 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.

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.

Per serving: 530 calories, 20 g fat, 10 g fiber

Nutritional analysis provided by Bon Appétit

my notes

via Epicurious.com: New Recipes http://ift.tt/KAUEHn

Put the internet to work for you.

via Personal Recipe 3575434