Good morning friends and Happy Monday!!
Before we get to this incredibly tasty chicken dish, I’ve got a quick personal update. There have been some big changes happening in my life during the month of April that have been occupying my time and attention. I’m not going to announce these changes just yet, but they’re all good and exciting. I’ll share all the deets in May! Expect more recipes and faster question/comment responses in May as well. Thanks for being patient!! Now let’s dig into the recipe.
I’m a big fan of crispy chicken skin, so pan seared chicken thighs are a frequent meal at our house. Chicken cooks in a skillet skin-side down until the fatty exterior turns golden and crisp. The thighs are then finished in the oven until fully cooked through. Super simple. Super delicious. Seasoning with just salt and pepper is sufficient, but sometimes I like to add lemon and herbs to amp up flavors.
A few years ago, I tested out this Bon Appetit recipe that simmers seared chicken with chickpeas and a tomato-based broth infused with onion, garlic and fiery harissa. Fresh parsley and lemon juice are added at the end to brighten flavors. I loved this recipe so much, that I immediately added it to my weeknight repertoire. The saucy chickpeas are so rich and deep in flavor that it’s hard to believe the dish only takes 45 minutes to prepare! Continue reading for the recipe.
Harissa is a North African chile paste that is readily available in grocery stores or online. If you’ve got some extra time, you could also try making it at home. This recipe calls for a good amount of harissa (1/4 cup), and the finished sauce is definitely on the spicy side. You can use less harissa if you’re sensitive to spice. Canned chickpeas work just fine here as well. No need to prepare from dried.
Last summer, I purchased an outdoor gas burner based on a recommendation from another San Diego food blogger, Justin of Salt and Pepper Skillet, and I’ll have to say that it really helps to achieve a good sear. The burner gets extremely hot, and the outdoor factor helps alleviate the typical indoor issues of smoke and oil splatter. If you’ve got some space outdoors next to your grill, I’d highly recommend getting one. If not, be sure to turn on your hood and use a splatter screen when searing chicken indoors!
- 6 large bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup harissa (learn how to make your own here!)
- 1/2 cup chicken stock (homemade recipe here!)
- Chopped parsley, for serving
- Lemon wedges, for serving
- Preheat an oven to 425°F. Season chicken on both sides with kosher salt and black pepper.
- Warm olive oil in a large cast-iron skillet over medium-high heat. Place chicken in the skillet skin-side down, and cook until golden (4 to 5 minutes per side). The oil will pop and splatter. Use an outdoor burner or splatter screen to keep your kitchen clean! Transfer chicken to a plate.
- Drain off all but 1 tablespoon of fat from the pan, then add the onion and garlic, stirring and scraping to pull up any brown bits from the bottom of the pan. Cook, stirring frequently, until soft (about 3 minutes). Stir in the tomato paste, and cook for 1 minute. Stir in the chickpeas, harissa and chicken stock, and bring the mixture to a simmer. Nestle chicken, skin side up, in the chickpea mixture. Transfer skillet to oven, and roast until chicken is cooked through (20–25 minutes).
- To serve, spoon 1 or 2 thighs with chickpeas into a shallow bowl. Top with chopped parsley and serve with lemon wedges.
Here are some other chicken recipes on Kitchen Konfidence: