Today on the blog I am sharing a new “one-pot” dinner recipe. This Harissa Chicken with Chickpeas recipe is my current favorite. It is packed with flavor from the Mina Harissa that I used. It is such an easy weeknight dinner to make. To start, you sear the chicken thighs to get the skin nice and crispy, remove the chicken then saute some onions and garlic. Next, you add in some tomato paste, the Mina Harissa, chicken broth, chickpeas, and the chicken. Finally, you pop it in the oven and top it with cilantro and lemon juice. The depth of flavor in this dinner is out of this world and it takes less than an hour to make!
This is my first time cooking with Harissa and I am hooked! I have officially added it to my culinary repertoire and will be sure to keep some Mina Harissa in my pantry, at all times. Harissa is a spicy paste that is used in north African cuisine. It is made up chili peppers, paprika, olive oil. Let me give you a little history about Harissa. So, chili peppers were introduced to North Africa through Morocco during the Spanish occupation in the 16th century. The fierce peppers were loved by Morocco’s population.It quickly became a staple in the cuisine. The name “harissa” comes from the Arabic word “haris”, which means to crush, referring to the action of crushing the chilies. I totally get why they love it os much, It’s really good! It has a very nice flavor with the perfect pick from the chi peppers. It has got the perfect amount of spice.
I hope you enjoy this flavorful dinner. If you make this dish or any of my others, be sure to post a picture and tag me @chefeitanbernath!
- 5 large bone-in, skin-on chicken thighs
- Salt and Pepper
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups chickpeas (2 cans)
- ¼ cup Mina Spicy Harissa
- ¾ cup chicken broth
- Preheat the oven to 400 degrees fahrenheit. Season the chicken on both sizes with salt and pepper. Heat up the olive oil in a 12 inch cast iron skillet. Sear the chicken for 5-6 minutes per side, until golden brown. Remove the chicken from the pan, and set aside.
- To the pan add in the onion and garlic and mix while scraping the bottom of the pan to release the brown bits, from the chicken. Cook until soft then add in the tomato paste and cook for 2 minutes. Add in the chickpeas, harissa, and chicken broth and stir. Bring it up to a simmer then add back in the chicken.
- Place the pan into the oven to roast for 25-30 minutes. Remove from the oven and top with cilantro and lemon wedges.
*This post is sponsored by Casablanca Foods. All words and opinions are my own. Thanks for supporting my sponsors.”