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.