Go Back
+ servings
Pan-Seared Chicken with Harissa Chickpeas Recipe

Pan Seared Chicken with Harissa Chickpeas Recipe

Slightly adapted from here.
Servings 4 servings
Author Brandon Matzek


  • 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


  1. Preheat an oven to 425°F. Season chicken on both sides with kosher salt and black pepper.
  2. 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.
  3. 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.