A 2014 goal of mine is to experiment with legumes. This recipe has chickpeas in it which are very good for you and something that I did not grow up eating in New Jersey. It also has harissa in it which while going up and down the aisles at the food store, I didn't even know where it would be.
Experimenting with eating healthier is alot of fun. The textures and the flavors make cooking and eating a new adventure. I think one of the reasons why people don't like to cook is that they are bored making the same dishes. Please try this recipe - you may be pleasantly surprised!
Adapted from Bon Appetite magazine recipe from January 2014
1 tablespoon olive oil
6-8 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.
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