Pan-Roasted Chicken With Harissa Chickpeas - cooking recipe

Ingredients

1 tablespoon olive oil
8 skin-on bone-in chicken thighs (about 3 pounds)
kosher salt, to taste
fresh ground pepper, to taste
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 (15 ounce) cans chickpeas, rinsed
1/4 cup harissa
1/2 cup low sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
lemon wedge, for serving

Preparation

Preheat oven to 425\u00b0F 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 tablespoon 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.
Snuggle 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.