Looking for a bold, flavorful, and simple dish to brighten dinnertime? This Harissa Chicken Thighs with Chickpeas and Tomatoes recipe is a one-pan wonder that's packed with warmth and tangy goodness. The fiery harissa paste brings depth to the tender chicken thighs, while chickpeas and juicy tomatoes soak up all the savory juices. Topped off with caramelized lemon and fresh kale, this dish is hearty, healthy, and irresistibly delicious.
We used the io Nonstick Frypan which makes it easy to roam from the stove to the oven. Plus, with deeper side walls and a wide cooking surface area, it holds a lot of food – but still manages to cook evenly. Best of all, it's oven-safe and has a special, ultra-bonded nonstick finish that will actually last.
Ingredients:
- 3 cans chickpeas, drained and rinsed
- 2 cans plum tomatoes, roughly chopped
- 1 lemon, sliced (3-4 slices), torched in the pan until caramelized
- 4 cloves garlic, minced
- 1 red onion, sliced thinly
- 6-8 bone-in, skin-on chicken thighs, unpacked and patted dry
- 1 bunch kale, washed and torn into bite-sized pieces
- 3-4 tablespoons harissa paste (adjust to heat preference)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs generously with salt and pepper on both sides. Rub 1-2 tablespoons of harissa paste onto the thighs, making sure to coat evenly.
2. Sear the Chicken:
- Heat 1-2 tablespoons of olive oil in your io nonstick skillet over medium-high heat.
- Place the chicken thighs skin-side down in the pan. Sear them for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
3. Caramelize the Lemon Slices:
- In the same pan, add the lemon slices and cook for 2-3 minutes on each side until they are slightly browned and caramelized. Remove from the pan and set aside.
4. Sauté the Aromatics:
- Reduce the heat to medium. Add the sliced red onion and cook for 2-3 minutes until soft.
- Stir in the minced garlic and cook for another minute, until fragrant.
5. Add the Chickpeas and Tomatoes:
- Add the chickpeas and canned tomatoes (with their juice) into the pan. Stir in 1-2 tablespoons of harissa paste, depending on your desired spice level. Season with salt and pepper to taste. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.
6. Combine and Bake:
- Nestle the seared chicken thighs back into the pan, skin-side up, on top of the chickpeas and tomatoes. Add the caramelized lemon slices around the chicken.
- Transfer the entire skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
7. Add Kale:
- About 5 minutes before the chicken is done, remove the skillet from the oven and scatter the torn kale over the chickpea-tomato mixture. Toss gently to incorporate the kale into the sauce, and return the skillet to the oven for the remaining 5 minutes, until the kale is wilted.
8. Serve:
- Once out of the oven, let the dish rest for a few minutes. Serve the chicken thighs over the chickpea and tomato mixture, ensuring you get plenty of the savory harissa sauce. Garnish with extra caramelized lemon slices for added zest.
Tips & Substitutions:
- Harissa Level: Adjust the amount of harissa paste based on your spice tolerance. Start with less and add more if you prefer it spicier.
- Vegetable Options: If kale isn’t your favorite, substitute with spinach or swiss chard. Any leafy green that wilts quickly works great in this dish.
- Serving Suggestions: Serve with warm couscous, quinoa, or a side of crusty bread to soak up all the flavorful juices.
This Harissa Chicken Thighs with Chickpeas and Tomatoes is perfect for a cozy weeknight meal, but bold enough to impress guests at your next dinner party. The balance of spicy, savory, and citrusy flavors will have everyone asking for seconds!
