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Recipe: Pan Roasted Chicken with Harissa Chickpeas

April 30, 2017

Featuring Spice of the Day: Harissa

Harissa is a hot North African red chile paste spice. It’s comprised of a mix of Caraway, chili powder, coriander, cumin,  and garlic but varies from region to region.  Harissa is used in a multitude of dishes, including meats, fish soups and couscous.

Serves 4
1 tbsp Olive Oil
8 Chicken Thighs🐥
Some Kosher Salt*
Some Ground Black Pepper*
1 Onion chopped
2 Garlic Cloves chopped
2 tbsp Tomato Paste🍅
2 15oz cans of Chickpeas
1/4 cup of Harissa* Paste.  (Add a few drops of water to the Harissa powder and mix until it forms a paste)
1/2 cup Chicken Broth
1/4 cup Marshalls Creek Parsley*
Lemon Wedges for serving

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  • Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  • Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
  • Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

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