Skip to main content

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.

Comments

Popular posts from this blog

Work is Fun?

Recently I changed positions at work and I found that I had a real difficult time adjusting. I went from being in the field to being split between field time and office time and I was not enjoying it. In fact, although this was a move in the right direction for me, I felt like someone had let the air out of my tires. Instead of waking up on Monday mornings energized and looking forward to the people I would be interacting with I woke up dreading the day and the solitude.
As with most job changes when one person moves it causes a chain effect and many people in our organization moved into new roles at the same time I did. One person reached out looking for advice on how to adapt to his new situation. As usual, what I found in giving him advice is that I wasn't practicing what I preach. I wasn't living up to my own expectations. I was talking the talking, but certainly not walking the walk. Why wasn't I enjoying work? I wasn't making it enjoyable. It's not the new ro…

What To Do With Frozen Lobster Claws

Happy Valentine's Day!!!  We had our celebration a day early and while grocery shopping I came across frozen Lobster Claws.  I bought them thinking I could just Google directions on how to serve them.  No luck.  If you see them, buy them.  They are so yummy and here's how to prepare them.

How to Detect Email Fraud, Phishing Basics

I would have never thought in a million years that I would be a victim to fraud.  I am not overly
careful, but I am always alert (just ask my son who thought he'd get away with charging $212 on my Visa card).  Last Christmas I was the victim of identity theft.  A clerk at a cell phone store took my information and went to an Apple Store and basically took over my wireless account.  Lesson learned - set up your own phone at home.  Do not let the clerk do it for you in the store.

Going through that process I learned, what I thought at the time, was more than I needed to know about fraud, and specifically about phishing.  Until today, when someone thought I would buy in to their scam.

What is phishing?  Phishing is an attempt to obtain information from you by disguising an email to look like a site you trust.  Trust me, they look real.  There are logos, and links, and terms used that make it look legit, but if you look closer you can catch some details.