Friday, January 31, 2014

Chicken Thighs with Harissa Chickpeas

 

Usually, when I get my hair done is the only time I allow myself to indulge in tabloids.  They are there.  I am there.  Why not?  At my last appointment the January 2014 edition of Bon Appetit was sitting in the processing room and caught my eye.  I found page after page of tempting recipes that I couldn't wait to try our for my family and since it was the January version most of the recipes were healthy.  This one was at the top of the list.  I love that one pan goes from the stovetop, to the oven, to the table and I couldn't wait to see how tolerable my family would be to the heat of this dish.  They did not disappoint. The entertainment I hoped for was pricesless.  When you try it make sure to make sides that double as extinguishers.


 

Chicken Thighs with Harissa Chickpeas

                                                             Printable version
1  Tbs olive oil
skin-on, bone-in chicken thighs (I had 2 packs of 5 thighs so I used 1 1/2 times everything else)
Kosher salt and freshly ground black pepper
small onion, finely chopped
cloves garlic, minced
2  Tbs tomato paste
15-oz. cans chickpeas, rinsed
¼ cup harissa paste
½ cup low-sodium chicken broth
¼ cup chopped fresh flat-leaf parsley for garnish
Lemon wedges, for serving
 
Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
 
Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
 
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
 
Our 9 year old son is a very picky eater so I spared his thighs from any garnish and served his chickpeas on the side. For the rest of us I served this dish on top of couscous with a side of roasted asparagus with lemon and olive oil (which I threw in the oven with the chicken and took out at the same time - presto, easy breezy).
 
Note: there are no specialty grocery stores near me so I had to improvise for the harissa.  I used sriracha chili sauce.  When I can get out to a market I will try this recipe again with harissa and compare the two.

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