Go Back
Easy Pan Seared Chicken with Harissa Chickpeas Recipe photo

Pan Seared Chicken with Harissa Chickpeas Recipe

This Pan Seared Chicken with Harissa Chickpeas is bursting with flavor and easy to prepare! A delightful dinner that impresses every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Main 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 cloves garlic (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!)

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Meat Thermometer
  • Cutting board
  • Knife
  • Canning jar or bowl

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add Tomato Paste and Chickpeas - Stir in the tomato paste, cooking for a minute. Add drained chickpeas, stirring to coat.
  5. Step 5: Incorporate Harissa and Chicken Stock - Pour in harissa and chicken stock, mixing until well combined. Bring to a gentle simmer.
  6. 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.
  7. 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.