I came across this recipe a few years ago, tried it and loved it. Simple ingredients, not difficult to make and so darned tasty! I don’t particularly like tinned chickpeas so I soak and cook them myself a day or so before I want to use them. Once cooked, I store them and their cooking liquid in the fridge until ready to use. Of course you can make more than you need and use them for a few days on salads or cooked into a curry (quite delicious)…Or, you can used tinned. Harissa a North African red chili paste and often comes in a tube and it’s not difficult to find. A nod to Bon Appetit Magazine for this recipe.
Makes 4 Servings
1-2 Tbsp. EVO
8 skin-on bone-in chicken thighs (about 3 lbs.)
Salt & freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 – 15 oz. tins chickpeas
2 Tbsp. tomato paste
1 15 oz. tins 4 Tbsp. Harissa paste (or to taste)…you can add more if you want it spicier
½ cup low-sodium or no salt chicken broth (you may need extra broth)
¼ cup chopped fresh Italian parsley
If cooking dried chickpeas, use 8-9 oz. dried chickpeas soaked in cold water anywhere from 12 to 24 hours. Drain, place in a large pot, cover with cold water by a couple of inches, bring to a boil, reduce heat, simmer (lid-on) for 45 minutes to 1 hr. or until soft but not falling apart. You can add salt at this point. Allow the chickpeas to cool. Then, drain nd use in the recipe. Keeping some of the cooking liquid aside in case you have some leftover chickpeas and want to store them in the fridge.
Preheat the oven to 425F.
Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper.
Working in 2 batches, cook the chicken until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; stirring often until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add drained chickpeas, harissa &andbroth, bring to a simmer.
Nestle the chicken, skin side up, in chickpeas; transfer skill to the oven. Roast until chicken is cooked through 20-25 minutes. Check part way through cooking to see if more broth is needed.
Top with parsley and serve with lemon wedges for squeezing over.