Hirsheimer Hamilton
Hirsheimer Hamilton
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Pan-Roasted Chicken with Harissa Chickpeas

Pan-Roasted Chicken with Harissa Chickpeas

1tablespoon olive oil8skin-on, bone-in chicken thighs (about 3 lb.)Kosher salt and freshly ground black pepper1small onion, finely chopped2cloves garlic, finely chopped2tablespoons tomato paste215-oz. cans chickpeas, rinsed¼cup harissa paste½cup low-sodium chicken broth¼cup chopped fresh flat-leaf parsleyLemon wedges, for servingHarissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

December 17, 2013
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