Serves two. Double recipe for four.
This is a flavorful weeknight favorite. Try different beans. Experiment with different Harissa. Use red wine vinegar instead of lemon juice. Get the techniques down then make it your own.
4 chicken thighs
1 can/16 oz chickpeas (drained), white beans (drained) or french lentils (dry/rinsed)
2 tbsp tomato paste
2-3 tbsp BoyEatsWorld homemade Harissa (or Harissa of your choice)
2 tsp cumin, ground
2 tsp coriander, ground
2/3 cup of chicken stock
4 cloves garlic, finely chopped
1 small onion, diced
handful of parsley, chopped
zest of one lemon
1 tbsp salt, approximate
1 tbsp pepper, approximate
Season chicken thighs with salt and pepper (overnight if possible). Drain and rinse Chickpeas.
Remove chicken from fridge an hour before you cook. Preheat oven to 425 degrees F
Brown chicken thighs. On medium high heat, cook skin side down until golden brown – about 1o-12 minutes. Turn and cook for a few more minutes on the other side. Remove from pan, reserve for later.
Cook the onion and garlic in a tablespoon of cooking oil on medium low heat for about 5-10 minutes, adding spices halfway through.
When onion base is soft, add tomato paste and harissa, cook on low for a few more minutes.
Add chickpeas, zest and stock, mix and bring to boil then reduce to simmer. Nestle chicken in the chickpeas, cover and put in the oven.
After 15 minutes remove lid, then cook for 5 more minutes to allow the skin to crisp. Remove, sprinkle parsley on top.
Serve with Greek yogurt, cucumber, olive oil and lemon wedges.