Adapted from Bon Appetite magazine recipe from January 2014
1 tablespoon olive oil
6 skin-on, bone-in chicken thighs
Kosher salt, freshly ground pepper
½ - 1 small onion, finely chopped
2 garlic cloves, finely chopped
1 can tomato paste 6 oz.
2 15 oz. cans chickpeas, rinsed
¼ cup harissa paste
1 cup low-sodium chicken broth
Flat leaf parsley, chopped for garnish
Lemon wedges, for serving
Preheat oven to 425 degrees.
Heat oil in a large ovenproof skillet over medium-high heat.
Season chicken with salt and pepper.
Working in batches, cook chicken until browned, approximately 5 minutes per side.
Transfer to a plate while other pieces are cooking.
Pour off some of the pan drippings.
Add onion and garlic to pan, cook stirring often until softened, approx. 3 minutes.
Add tomato paste, stirring until it begins to darken, approx. 1 minute.
Add chickpeas, harissa, and broth. Bring to a simmer.
Nestle chicken, skin side up, on top of chickpeas.
Transfer skillet to oven and roast for approximately 20 minutes.
Top with parsley and serve with lemon wedges.