Name: Pan-Roasted Chicken with Harissa Chickpeas
Cook time: 20 minutes
Total time: 45 minutes
Yield: Makes 4 servings
Ingredients: 1 tablespoon olive oil; 8 skin-on, bone-in chicken thighs (about 3 pounds); Kosher salt, freshly ground pepper; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 15-ounce cans chickpeas, rinsed; 1/4 cup harissa paste; 1/2 cup low-sodium chicken broth; 1/4 cup chopped fresh flat-leaf parsley; Lemon wedges, for serving; Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

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Pan-Roasted Chicken with Harissa ChickpeasPhoto by Hirsheimer & Hamilton

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.

Recipe notes

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