Harissa paste adds a zesty Moroccan twist to chicken thighs, veggies, and chickpeas in this quick skillet meal. Herby yogurt sauce tempers the heat. If you like, serve it over a side of couscous.
Satisfy your sweet tooth with this easy-to-make recipe for Skillet Harissa Chicken.
1. Info for Skillet Harissa Chicken
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 4
- Calories: 891 kcal
2. Ingredients for Skillet Harissa Chicken
- 1 red onion (medium)
- 3 medium carrots
- 1 1/2 Tbsp. extra-virgin olive oil
- 6 boneless skinless chicken thighs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. tomato paste
- 1 cup chicken broth
- 2 Tbsp. harissa paste (double it if you like spicy food)
- 1/2 tsp. ground cumin
- 15 oz. chickpeas (1 can, drained and rinsed)
- 2 Tbsp. fresh cilantro leaves (and tender stems)
- 1/2 cup plain Greek yogurt (whole milk or low-fat)
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Slice the onion through root end into 1/2 inch wedges. Cut the carrots on an angle into 1/2 inch slices. Set aside.
3.3 Stove
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Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper. Arrange in pan, flat side down, and cook until golden brown, about 3 minutes. Transfer to a plate and set aside, leaving the drippings in the pan.
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Add the onion and carrots to pan and cook over medium heat until translucent, about 4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.
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Stir the chicken broth, harissa paste, and cumin into the skillet and bring to a simmer, scraping up browned bits from the bottom of the pan. Add chicken and turn in sauce mixture to coat, then stir in chickpeas. Bring to a simmer.
3.4 Oven
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Bake the chicken uncovered on middle rack of oven until meat is cooked through and an instant-read thermometer registers 165°F when inserted into center of largest thigh, 20-25 minutes.
3.5 Check
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Check to see that chicken is done. Remove from oven or add time as needed.
3.6 Serve
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Finely chop the cilantro. Transfer to a small bowl and combine with the yogurt. Serve chicken and vegetables with yogurt on top.
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