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Pan Seared Chicken with Harissa Chickpeas Recipe

This Pan Seared Chicken with Harissa Chickpeas is a flavorful one-pan meal with crispy chicken and spicy, smoky chickpeas perfect for weeknight dinners.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Chickpeas, Easy, Harissa, One-Pan, Quick, Weeknight
Servings: 4 servings

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 cans chickpeas 15-ounce each, drained and rinsed
  • ½ cup harissa
  • ½ cup chicken stock

Instructions

Step 1: Prepare the Chicken

  • Pat the chicken thighs dry with paper towels to help achieve crispy skin. Season both sides generously with kosher salt and freshly ground black pepper.

Step 2: Sear the Chicken

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 7-8 minutes until the skin is golden brown and crispy. Flip and sear the other side for 5 minutes. Remove chicken and set aside.

Step 3: Sauté the Aromatics

  • Add the finely chopped onion to the same skillet and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly.

Step 4: Build the Flavor

  • Stir in the tomato paste and cook for 1 minute until it darkens slightly to enhance flavor.

Step 5: Add the Chickpeas and Harissa

  • Add the drained and rinsed chickpeas, harissa, and chicken stock to the skillet. Stir to combine.

Step 6: Return the Chicken

  • Place the seared chicken thighs skin-side up back into the skillet. The liquid should cover chickpeas but not the chicken skin. Bring to a simmer.

Step 7: Simmer and Cook

  • Reduce heat to low, cover the skillet, and simmer for 25-30 minutes until chicken is cooked through (internal temperature 165°F).

Step 8: Serve and Enjoy

  • Remove skillet from heat. Serve the chicken thighs over the harissa chickpeas, garnishing with fresh herbs if desired. Enjoy!

Equipment

  • Large Skillet
  • Wooden Spoon
  • Meat Thermometer
  • Cutting Board
  • Knife

Notes

  • Patting the chicken dry is essential for crispy skin.
  • Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
  • Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
  • Boneless chicken thighs can be used but reduce cooking time accordingly.
  • If harissa is unavailable, substitute with chili paste mixed with cumin and coriander.