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Prep Time:

10 Minutes

Cook Time:

40 Minutes


4 Servings

Harissa Chicken and Chickpeas Skillet


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


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.

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