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Skillet Harissa Chicken with Saucy Chickpeas

Boneless chicken thighs seared and roasted in harissa-spiced chickpeas, finished with a bright lemony red onion and herb topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken thighs, chickpeas, harissa, one-pot, skillet dinner, weeknight, weeknight dinner
Servings: 4

Ingredients

  • 2 tablespoons neutral oil
  • 4 –5 boneless skinless chicken thighs
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Juice of ½ lemon
  • 1 teaspoon apple cider vinegar
  • ½ tablespoon honey
  • ½ red onion thinly sliced
  • 3 garlic cloves minced
  • ½ teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • ½ cup harissa paste
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup chicken broth
  • ½ cup fresh mint leaves
  • ¼ cup fresh parsley leaves

Instructions

  • Preheat the oven to 425°F.
  • In a medium bowl, whisk together the lemon juice, apple cider vinegar, and honey until smooth. Add the sliced red onion, toss to coat, and set aside.
  • Heat the oil in a large oven-safe skillet over medium heat. While the pan heats, pat the chicken dry and season generously with salt and pepper.
  • Sear the chicken thighs for about 3 minutes per side, until lightly browned. Transfer to a plate.
  • Lower the heat to medium-low. Add the garlic, cumin, smoked paprika, and harissa to the skillet and cook for about 1 minute, stirring until fragrant.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the chickpeas and stir to combine.
  • Nestle the chicken back into the skillet, spooning sauce over the top so the chicken is mostly submerged.
  • Transfer the skillet to the oven and roast for 20–25 minutes, until the sauce is bubbling and the chicken reaches 165°F.
  • Just before serving, toss the mint and parsley into the red onion mixture. Spoon the onion-herb topping over the chicken and chickpeas and serve immediately.