Pan Seared Chicken with Harissa Chickpeas Recipe
If you’re looking for a dish that’s bursting with flavor and easy to prepare, look no further than this Pan Seared Chicken with Harissa Chickpeas Recipe. This meal features succulent chicken thighs that are perfectly seared, paired with spiced chickpeas that are rich in taste and packed with nutrients. The combination of the crispy skin and the spicy chickpeas makes for a delightful and satisfying dinner that can easily impress your family or guests.
Why Pan Seared Chicken with Harissa Chickpeas Recipe is Worth Your Time
This recipe is not just about filling your belly; it’s about creating an experience. The pan-searing technique ensures that the chicken thighs remain juicy while developing a golden, crispy exterior. The harissa chickpeas add a burst of flavor, making this dish not only delicious but also visually appealing. With a relatively short cooking time and minimal prep, this recipe can fit into any weeknight routine while offering the gourmet touch that makes it special.
Gather These Ingredients
To create this delightful dish, you will need the following ingredients:
- 6 large bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ¾ cup harissa (learn how to make your own here!)
- ¾ cup chicken stock (homemade recipe here!)
Before You Start: Equipment
Before diving into cooking, gather your kitchen tools:
- Large skillet or frying pan – for searing the chicken and cooking the chickpeas.
- Wooden spoon or spatula – for stirring and flipping.
- Meat thermometer – to ensure your chicken is cooked through.
- Cutting board and knife – for chopping the onion and garlic.
- Canning jar or bowl – for rinsing the chickpeas.
Pan Seared Chicken with Harissa Chickpeas Recipe Cooking Guide
Now that you have your ingredients and equipment ready, let’s get cooking!
Step 1: Prepare the Chicken
Begin by patting the chicken thighs dry with a paper towel. This step is crucial for achieving that crispy skin. Season both sides generously with kosher salt and freshly ground black pepper.
Step 2: Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Sear for 7-8 minutes, or until the skin is golden and crispy. Flip the chicken over and cook for another 5-6 minutes. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
In the same skillet, add the chopped onion and sauté for about 3-4 minutes, until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Step 4: Add Tomato Paste and Chickpeas
Stir in the tomato paste, allowing it to cook for a minute to deepen the flavor. Then, add the drained chickpeas, stirring well to coat them with the tomato mixture.
Step 5: Incorporate Harissa and Chicken Stock
Pour in the harissa and chicken stock, mixing until everything is well combined. Bring the mixture to a gentle simmer.
Step 6: Reintroduce the Chicken
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the chickpea mixture over the chicken. Cover the skillet and let it simmer for about 15 minutes, allowing the flavors to meld together.
Step 7: Serve and Enjoy
Once the chicken is cooked through and the chickpeas are tender, it’s time to serve! Plate the chicken with a generous scoop of the harissa chickpeas. This dish pairs beautifully with a side of rice or crusty bread to soak up all the delicious sauce.
What to Use Instead
If you’re missing any of the ingredients or looking for alternatives, consider these options:
- Instead of chicken thighs, you can use chicken breasts or drumsticks, adjusting the cooking time accordingly.
- For a vegetarian option, substitute the chicken with hearty vegetables like eggplant or zucchini.
- If harissa isn’t available, you can use a mix of cayenne pepper, paprika, and cumin for a similar flavor profile.
- In place of chicken stock, vegetable stock can be used to keep the dish plant-based.
Chef’s Rationale
The genius of this Pan Seared Chicken with Harissa Chickpeas Recipe lies in its simplicity and depth of flavor. The searing process not only enhances the chicken’s texture but also creates fond in the pan that adds incredible richness to the chickpeas. Harissa, with its complex spices and heat, brings an exciting twist to the chickpeas, making them the perfect complement to the savory chicken. This recipe showcases how a few quality ingredients can come together to create a meal that feels indulgent without requiring hours in the kitchen.
Save It for Later
This dish is perfect for meal prep! The flavors only intensify as it sits, making it a great candidate for leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, and enjoy a quick meal that tastes just as good as the first time around.
Handy Q&A
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but be mindful that the cooking time may vary. Boneless thighs usually cook faster, so check for doneness earlier.
What if I don’t have harissa?
You can make a homemade version using chili paste, garlic, and spices such as cumin and coriander, or substitute with a mix of cayenne pepper and paprika for heat.
Can I freeze this dish?
Absolutely! You can freeze the cooked chicken and chickpeas together in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What side dishes pair well with this meal?
This dish pairs beautifully with fluffy couscous, quinoa, or a simple green salad to balance the richness of the chicken and chickpeas.
For more delicious recipes, check out these links:
Let’s Eat
This Pan Seared Chicken with Harissa Chickpeas Recipe is not only a feast for the taste buds but also a celebration of vibrant flavors and textures. With its easy preparation and the ability to impress, it’s destined to become a favorite in your home. Gather your ingredients, follow the steps, and enjoy a meal that’s sure to leave everyone asking for seconds. Happy cooking!
Pan Seared Chicken with Harissa Chickpeas Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Pat the chicken thighs dry with a paper towel. Season both sides generously with kosher salt and freshly ground black pepper.
- Step 2: Sear the Chicken - In a large skillet, heat the olive oil over medium-high heat. Once shimmering, place the chicken thighs skin-side down. Sear for 7-8 minutes until golden and crispy. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Remove and set aside.
- Step 3: Sauté the Aromatics - In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Step 4: Add Tomato Paste and Chickpeas - Stir in the tomato paste, cooking for a minute. Add drained chickpeas, stirring to coat.
- Step 5: Incorporate Harissa and Chicken Stock - Pour in harissa and chicken stock, mixing until well combined. Bring to a gentle simmer.
- Step 6: Reintroduce the Chicken - Nestle the chicken thighs back into the skillet skin-side up. Spoon some chickpea mixture over the chicken. Cover and let simmer for about 15 minutes.
- Step 7: Serve and Enjoy - Once cooked through, plate the chicken with a generous scoop of the harissa chickpeas. Serve with rice or crusty bread.
Notes
- For a vegetarian version, substitute chicken with hearty vegetables like eggplant or zucchini.
- Store leftovers in an airtight container for up to 3 days.
- Chicken thighs can be replaced with breasts or drumsticks, adjusting cooking time accordingly.
