Pan Roasted Chicken with Harissa Chickpeas
Elevate your weeknight dinner game with this Pan Roasted Chicken with Harissa Chickpeas—a bold, one-skillet dish that combines crispy, golden chicken thighs with the smoky, spicy flavors of harissa. Juicy, bone-in, skin-on chicken is seared to perfection before being simmered in a robust mix of onions, garlic, cumin, and paprika. Tender chickpeas soak up the zingy lemon juice and fiery harissa paste, creating a hearty, flavor-packed base. Finished with fresh parsley and lemon zest for a bright, aromatic touch, this quick and satisfying recipe is ready in under an hour and perfect for cozy dinners or casual entertaining. Whether you’re craving bold spices or a wholesome meal, this dish delivers it all in every bite!
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 2 tablespoons harissa paste
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup chicken stock or water
- 1 medium lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for about 5 minutes until softened and translucent.
Step 4
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
Step 5
Add the harissa paste and stir to combine with the onion mixture. Cook for 1-2 minutes to allow the flavors to meld.
Step 6
Stir in the drained chickpeas, chicken stock, and the juice of 1 lemon. Bring the mixture to a simmer.
Step 7
Nestle the seared chicken thighs back into the skillet, skin-side up. Lower the heat to maintain a gentle simmer, cover the skillet with a lid, and cook for 20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 8
Remove the skillet from the heat and sprinkle the chopped parsley and lemon zest over the top for freshness.
Step 9
Serve the pan-roasted chicken thighs hot, spooned over the harissa chickpeas. Enjoy!
Nutrition Facts
| Serving size | (1520.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2305.1 |
| Total Fat 145.4g | 0% |
| Saturated Fat 35.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 486mg | 0% |
| Sodium 5371.6mg | 0% |
| Total Carbohydrate 112.9g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 23.3g | |
| Protein 141.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 345.3mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 2772.2mg | 0% |
Source of Calories