Type: Quick Meals
Author: Jennie
Oven Temperature: 425°
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 can chickpeas
- olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoon tomato paste
- 1/4 cup harissa paste
- 1/4 cup low-sodium chicken broth
- s/p
Directions
- Preheat oven to 425°. Heat oil in a large cast iron skillet over medium-high heat. Season chicken with s&p. Cook until browned, about 5 minutes per side, toss it aside onto a plate.
- Pour off all but 1 T drippings from pan (again, super important step). Add onion and garlic; saute until softened, about 5 minutes. Add tomato paste and cook, stirring, until it gets a little dark, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Arrange the chicken, skin side up, into the chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes.
- Serve with a big, fat, salad and maybe a piece of crusty bread. Enjoy every.single.bite.
Notes
1. Do not substitute chicken breasts, or anything skinless. Do not be afraid of chicken thighs with the bone. They are delicious, they will not give you a heart attack. Chicken breasts are so boring, anyway.
2. When it says drain the fat, drain the fat. Just trust me.
3. The chickpeas that this recipe produces are the best things that have ever been created. Almost even better than the delicious chicken.
Yum