This chicken and bean dish is so simple yet so packed with flavour. Its got a great kick with the Harissa so make sure you can handle the heat. We have also tried this with gochujang and its fantastic as well but just the substition of the chili paste really shifts the taste. Try it both ways and see which you prefer.
Ingredients:
1 Tbsp. olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
sea salt and freshly ground pepper
1 small onion, finely chopped
3 garlic cloves, finely chopped
2 Tbsp. tomato paste
2 15-oz cans chickpeas, rinsed
2 tablespoons harissa paste
1/2 cup chicken broth
1/2 cup chopped flat leaf parley
Preparation:
Preheat oven to 425 degrees.
Heat oil in large ovenproof skillet over medium-high heat.
Season chicken with salt and pepper.
Brown chicken in batches, about 5 minutes per side and transfer to a plate.
Pour off all but 1 Tbsp. drippings from pan.
Add onion and garlic until softened. About 3 minutes.
Add tomato paste and cook, stirring until it begins to darken. About 1 minute.
Add chick peas, harissa and broth, stir to combine, bring to a simmer.
Add chicken back to pan, nestle in the beans skin side up.
Transfer skillet to oven.
Roast until chicken is cooked through, 20-25 minutes.
Top with parsley and serve.
