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Harissa Chicken and Chickpeas Skillet
Ingredients
Main Dish:
1 Tbsp olive oil
6 chicken thighs or 3 chicken breasts
1 onion
3 cloves garlic
1 15 oz can diced tomatoes
1 15 oz can chickpeas
1/2 cup chicken broth
1 Tbsp (approximately – to taste) Harissa Seasoning
1/2 cup chicken broth
1/4 cup chopped cilantro
Salt and pepper to taste
1 lemon
Harissa Yogurt Sauce:
6 oz plain Greek yogurt
2 Tbsp lemon juice
1 tsp (approximately – to taste) Harissa Seasoning
Salt and pepper to taste
Preparation
Preheat oven to 425 degrees.
Chop onion, garlic, and cilantro, and slice lemon.
Heat olive oil in a large oven-safe skillet over medium heat. Place in chicken and season with salt and pepper. Cook chicken for 4-5 minutes per side, until browned, it does not need to be cooked through. Set aside.
Add chopped onion and garlic to the skillet. Cook for 2-3 minutes, until softened. Add chickpeas, Harissa Seasoning, and chicken broth and cook for 2-3 minutes. Add tomatoes and allow to brown for 1-2 minutes.
Return chicken to the skillet and space out lemon slices around on top. Place in oven and roast for 20-25 minutes, until chicken is cooked through. Top with cilantro and serve with harissa yogurt sauce on the side.
Harissa Yogurt Sauce:
In a small bowl mix yogurt, Harissa Seasoning, and lemon juice and season with salt and pepper to taste.