Baked Harissa Chicken with Chickpeas Recipe

Smoky spices and moderate heat make this harissa chicken delicious and easy to make in one baking pan. Easy meal any night of the week with prepared couscous or rice.

– 2 pounds (900 g) boneless, skinless chicken thighs (about 6 thighs) – ▢½ red onion or 1 large shallot, sliced – ▢1 ½ teaspoons kosher salt – ▢Freshly ground black pepper – ▢3 tablespoons (45 g) harissa paste – ▢3 tablespoons (45 ml) extra virgin olive oil – ▢1 tablespoon (15 ml) ground cumin – ▢2 teaspoons smoked paprika – ▢2 tablespoons (30 g) grated or pressed garlic (about 2 cloves) – ▢2 tablespoons (30 ml) fresh lemon juice – ▢Chicken broth, optional – ▢1 15-ounce (425 g) can chickpeas, drained – ▢½ cup fresh cilantro leave

INGREDIENTS

Heat the oven to 450 (225C). Place the chicken in a 3-quart baking dish or pan that fits snugly. 

INSTRUCTIONS

STEP 1

Season both sides of the chicken with 1 teaspoon of salt and freshly ground pepper. Sprinkle onion on chicken.

STEP 2

Mix the harissa, olive oil, cumin, smoked paprika, garlic, lemon juice, and remaining ½ teaspoon salt in a small bowl. 

STEP 3

A tablespoon or two of chicken broth will make the mixture saucy if it seems heavy and pasty. Toss chicken and onion in sauce.

STEP 4

Bake 20 minutes. Add chickpeas to the baking dish and turn the chicken. Bake 10 minutes more until chicken is done and pan juices are bubbling.

STEP 5

Sprinkle the cilantro over the chicken. Serve with cooked couscous or rice if desired.

STEP 6

Sweet and Sticky Chicken Thighs Recipe

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