Ingredients: |
Ingredients: 1½ lb. boneless, skinless chicken thighs
2 Tbsp. extra-virgin olive oil
½ tsp. cumin seeds
4 shallots, thinly sliced (or 1 onion)
1 (½") piece ginger, peeled, grated
3 cloves garlic, diced or sliced
2 Tbsp. harissa paste
2 Tbsp. tomato paste
1 Tbsp. honey
1 (15-oz.) can chickpeas, drained, rinsed
Zest and juice of 1 lemon
½ cup full-fat Greek yogurt or sour cream
2 Tbsp. chopped fresh cilantro leaves (opt)
2 Tbsp. chopped fresh mint leaves (opt)
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Directions: |
Directions:1. Preheat oven to 350°. Pat chicken dry with paper towels; generously season both sides with salt and pepper.
2. In a large heatproof skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until deep golden brown on both sides, 6 to 7 minutes per side. Transfer to a plate.
3. Reduce heat to medium. In same skillet over medium-high heat, toast cumin, stirring occasionally, until fragrant, about 30 seconds. Add shallot, ginger, garlic, and 3/4 cup water. Scrape up any browned bits on bottom of pan. Stir in harissa, tomato paste, and honey until combined. Stir in chickpeas until fully coated in sauce; season with salt and pepper. Nestle chicken into pan as well as any accumulated juices.
4. Transfer skillet to oven. Roast until sauce is sticky and darkened in color, and an instant-read thermometer inserted into thickest part of chicken registers 185°, 15 to 20 minutes.
5. Meanwhile, in a medium bowl, combine lemon zest and juice. Whisk in yogurt; season with salt and pepper.
6. Drizzle citrus yogurt over chicken. Sprinkle with cilantro and mint. |
This recipe for Harissa Chicken & Chickpea Skillet is from