Chicken with Chickpeas & Harissa
An excellent one-pot meal. For this recipe, I use a heavy rectangular roasting dish which can be used on the hob and in the oven. A heavy frying pan or casserol
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Cooking tools:
- Roasting dish
- Oven
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Spoon
- Plate
- Measuring spoon
- Fork
- Tongs
Ingredients
- 1 tablespoon olive oil
- 8 skin-on bone-in chicken thighs
- sea salt
- freshly ground black pepper
- 1 small onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tablespoons tomato paste
- 3 cups cooked chickpeas
- 3 to 4 tablespoons harissa paste (or to taste)
- 1/2 cup chicken stock (from a stock cube is fine)
- large handful fresh flat-leaf parsley
- 4 Lemon wedges (for serving)
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