Harissa Chicken Thighs with Crispy Chickpeas is a vibrant and flavorful dish that combines the bold, spicy notes of harissa with tender, juicy chicken thighs. The harissa marinade infuses the chicken with smoky, spicy, and slightly tangy flavors, while the crispy chickpeas provide a satisfying crunch and an additional layer of flavor. This dish is perfect for a quick weeknight dinner or a flavorful weekend meal. It’s great on its own or served with a side of couscous, rice, or a fresh salad.
Ingredients:
For the Chicken Thighs:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp harissa paste (adjust to taste)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Crispy Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt to taste
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Lemon wedges
Directions:
- Prepare the Harissa Marinade for the Chicken:
- In a bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix well to form a marinade.
- Coat the chicken thighs with the marinade, making sure to rub it into the skin and meat. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Prepare the Crispy Chickpeas:
- Preheat your oven to 400°F (200°C).
- Pat the chickpeas dry with a paper towel to remove any excess moisture. Spread them out on a baking sheet.
- Drizzle the chickpeas with olive oil, then sprinkle with ground cumin, smoked paprika, chili powder, and salt. Toss the chickpeas to ensure they are evenly coated with the seasoning.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
- Cook the Chicken Thighs:
- While the chickpeas are roasting, heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear for 5-7 minutes, until the skin is crispy and golden.
- Flip the chicken thighs over, then transfer the skillet to the oven (or reduce heat to medium if not using an oven-safe skillet) and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Assemble the Dish:
- Remove the chicken thighs from the oven and let them rest for 5 minutes.
- Serve the chicken thighs on a plate or platter, topped with the crispy chickpeas.
- Garnish with fresh cilantro or parsley and a squeeze of lemon juice for a burst of freshness.
Serve your Harissa Chicken Thighs with Crispy Chickpeas with a side of your favorite grains or vegetables for a well-rounded, flavorful meal!
