An ideal combination of spice, sweetness, and tang makes this
skillet dinner taste like it took much longer than 45 minutes to prepare. Here, chickpeas are coated in a mahogany-hued sauce and caramelized under juicy, seared chicken thighs, resulting in a decadent, protein-packed dinner. The only thing missing? A generous drizzle of citrus yogurt to cut through the spice and a shower of mint and cilantro to up the presentation. Whether you serve it for a special occasion or just another weeknight, this dish is sure to please. Read on for tips on how to make it the best it can be:
What is harissa?
The magic behind the bold, fragrant flavors in this meal is due in part to harissa, a chile paste originally from Tunisia but found in cuisines across North Africa. The chiles in harissa provide a vibrant base for the sauce as it melds with plenty of shallots and garlic. Try the brand Zwïta for a delicious result! Have some leftover? Try it in our harissa aioli, our sheet-pan harissa & sweet potatoes, or our harissa deviled eggs next.
How to cook chicken thighs:
Cooking the chicken to an internal temperature of 185° might feel uncomfortable given all the warnings against overcooking chicken. You might worry that the meat will dry out, but no need for concern—chicken thigh meat is different from breast meat. There is a greater amount of connective tissue in the thighs, and that tissue breaks down at higher temperatures. A sear followed by a slow roast to finish cooking the chicken will produce meltingly tender meat. And, in the same way that quality is essential when shopping for condiments, the same is also true of proteins. If possible, choose organic and free-range chicken.
Did you give this harissa chickpea & chicken skillet a try? Let us know how it went in the comments below.
An ideal combination of spice, sweetness, and tang makes this
skillet dinner taste like it took much longer than 45 minutes to prepare. Here, chickpeas are coated in a mahogany-hued sauce and caramelized under juicy, seared chicken thighs, resulting in a decadent, protein-packed dinner. The only thing missing? A generous drizzle of citrus yogurt to cut through the spice and a shower of mint and cilantro to up the presentation. Whether you serve it for a special occasion or just another weeknight, this dish is sure to please. Read on for tips on how to make it the best it can be:
What is harissa?
The magic behind the bold, fragrant flavors in this meal is due in part to harissa, a chile paste originally from Tunisia but found in cuisines across North Africa. The chiles in harissa provide a vibrant base for the sauce as it melds with plenty of shallots and garlic. Try the brand Zwïta for a delicious result! Have some leftover? Try it in our harissa aioli, our sheet-pan harissa & sweet potatoes, or our harissa deviled eggs next.
How to cook chicken thighs:
Cooking the chicken to an internal temperature of 185° might feel uncomfortable given all the warnings against overcooking chicken. You might worry that the meat will dry out, but no need for concern—chicken thigh meat is different from breast meat. There is a greater amount of connective tissue in the thighs, and that tissue breaks down at higher temperatures. A sear followed by a slow roast to finish cooking the chicken will produce meltingly tender meat. And, in the same way that quality is essential when shopping for condiments, the same is also true of proteins. If possible, choose organic and free-range chicken.
Did you give this harissa chickpea & chicken skillet a try? Let us know how it went in the comments below.
- Yields:
-
4
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 539
Directions
-
- Step 1
Preheat oven to 350°. Pat chicken dry with paper towels; generously season both sides with salt and pepper.
- Step 2In a large heatproof skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until deep golden brown on both sides, 6 to 7 minutes per side. Transfer to a plate.
- Step 3Reduce heat to medium. In same skillet over medium-high heat, toast cumin, stirring occasionally, until fragrant, about 30 seconds. Add shallot, ginger, garlic, and 3/4 cup water. Using a wooden spoon, scrape up any browned bits on bottom of pan. Stir in harissa, tomato paste, and honey until combined. Stir in chickpeas until fully coated in sauce; season with salt and pepper. Nestle chicken into pan as well as any accumulated juices.
- Step 4Transfer skillet to oven. Roast until sauce is sticky and darkened in color, and an instant-read thermometer inserted into thickest part of chicken registers 185°, 15 to 20 minutes.
- Step 5Meanwhile, in a medium bowl, combine lemon zest and juice. Whisk in yogurt; season with salt and pepper.
- Step 6Drizzle citrus yogurt over chicken. Sprinkle with cilantro and mint.
- Step 1
Related Video: Chickpea Stew
