Preheat oven to 425F. Heat oil in a large cast iron skillet, or
ovenproof skillet, over medium high heat. Season chicken with
salt and pepper. Cook chicken until browned, about 4 to 5
minutes per side; work in batches if necessary. Transfer chicken
to a plate.
Add onion and salute until softened and translucent, about 5 to
7 minutes. Add garlic and cook for 1 minute. Add tomato paste
and cook, stirring, until tomato paste becomes brick collored;
about a minute. Add chickpeas, Harissa, and broth; bring to a
simmer.
Nestle chicken win the chickpeas and transfer skillet to the
oven. Roast until chicken is cooked through, 20 to 25 minutes.
Top with parsley and serve with lemon wedges for squeezing
over.
This dish is served best with arugula tossed with my roasted
tomato vinaigrette. If you don't have time to do the vinaigrette,
just toss the arugula with some olive oil and lemon juice.
Originally Submitted
11/24/2014
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