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Pan-Roasted Chicken with Harissa Chickpeas recipe | Epicurious.com Pan-Roasted Chicken with Harissa Chickpeas
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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