one-pan chicken with harissa chickpeas & zucchini

★★★★★ 2 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

This is an easy one-pan dinner that provides spicy, tangy chicken with a crispy skin and tender, juicy chicken meat inside. It's great served with cooked rice or couscous and side of crisp-roasted baby potatoes. Use the Harissa paste sparingly as some can be quite spicy and pack quite a heat "kick". Some well-stocked chain grocery stores might carry commercial packages of Harissa. But if you can't find it locally, you should be able to find it in most Middle Eastern markets or online (such as Amazon).

★★★★★ 2 Reviews
serves 4
prep time 10 Min
cook time 50 Min
method Roast

Ingredients For one-pan chicken with harissa chickpeas & zucchini

  • 1 Tbsp
    olive oil
  • 8
    skin-on, bone-in chicken thighs (about 3 pounds total)
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 md
    onion, finely chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    tomato paste
  • 2 (15-0z) can
    chickpeas, rinsed and drained
  • 2 md
    zucchini, cut into 1/2-inch slices
  • 1/4 cup
    harissa paste (mild or spicy, your choice)
  • 2 Tbsp
    greek yogurt
  • 1/2 cup
    low-sodium chicken broth
  • 1/4 cup
    cilantro leaves, coarsely chopped
  • 1
    lemon, cut into 4 wedges (for garnish)
  • TO SERVE
  • 4 servings
    cooked rice or cooked couscous
  • 4 scoop
    yogurt (for garnish)

How To Make one-pan chicken with harissa chickpeas & zucchini

  • 1
    Preheat oven to 425°F.
  • 2
    Heat oil in a large ovenproof skillet over medium heat. Season chicken with salt and pepper, and cook in hot skillet until browned, about 6 to 7 minutes per side; transfer chicken to a plate.
  • 3
    Pour off all but 1 tablespoon drippings from the skillet. Add onion and garlic, and cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, zucchini, harissa, yogurt, and broth; bring to a simmer.
  • 4
    Nestle chicken, skin side up, around the chickpeas; transfer skillet to oven, and roast 25 to 30 minutes or until chicken is cooked through and juices run clear in chicken and no pink remains.
  • 5
    Sprinkle cilantro on top, and serve each with a lemon wedge for squeezing over chicken, and serve immediately while still hot. It's great served with cooked rice or couscous and a generous dollop of yogurt with each serving (to temper some of the "heat" from the harissa).

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