Pan Roasted Chicken With Harissa Chickpeas Recipes

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PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Provided by Dawn Perry

Categories     Chicken     Roast     Quick & Easy     Dinner     Chickpea     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12



Pan-Roasted Chicken with Harissa Chickpeas image

Steps:

  • Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  • Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
  • Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt, freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed
1/4 cup harissa paste
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.

Provided by Annacia

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Pan-Roasted Chicken With Harissa Chickpeas image

Steps:

  • Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  • Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
  • Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3

1 tablespoon olive oil
8 skin-on bone-in chicken thighs (about 3 pounds)
kosher salt, to taste
fresh ground pepper, to taste
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 (15 ounce) cans chickpeas, rinsed
1/4 cup harissa
1/2 cup low sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
lemon wedge, for serving

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10



Roasted Chicken Breasts With Harissa Chickpeas image

Steps:

  • Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
  • While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
  • Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

HARISSA CHICKEN

I bought an Israeli spice blend for Harissa and you only need to add oil and/or water to use it as a paste. It smells great and I was searching for some recipes so that I can use it. I came upon this one from an organic website. I will try this with dark meat chicken.

Provided by Oolala

Categories     Chicken

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14



Harissa Chicken image

Steps:

  • Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
  • Add garlic, onion and chicken to the same pan and sauté for 10 minutes, turning regularly until browned.
  • Mix together harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
  • Steam the couscous for 20 minutes. Remove couscous and crumble between your fingers. Add the butter and fluff up. Serve the chicken over the couscous, topping with the browned almonds.

Nutrition Facts : Calories 1776.4, Fat 43.9, SaturatedFat 13.6, Cholesterol 124.9, Sodium 856.5, Carbohydrate 266.2, Fiber 25.1, Sugar 18.6, Protein 76.7

1 tablespoon olive oil
25 g almonds, chopped
2 garlic cloves, smashed and chopped
1 large onion, finely sliced
2 large chicken breasts, halved
2 tablespoons harissa, dry blend
275 ml water
400 g canned chick-peas, drained
2 tablespoons currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
500 g couscous, steamed for 20 minutes
30 g butter

CHICKEN WITH CRUSHED HARISSA CHICKPEAS

Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious

Provided by Esther Clark

Categories     Dinner, Supper

Time 15m

Number Of Ingredients 11



Chicken with crushed harissa chickpeas image

Steps:

  • Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
  • Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
  • Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
  • Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

2 tbsp rapeseed oil
1 onion , chopped
1 red pepper , finely sliced
1 yellow pepper , finely sliced
4 chicken breasts
1 tbsp za'atar
400g can chickpeas
1½ tbsp red harissa paste
150g baby spinach
½ small bunch of parsley , finely chopped
lemon wedges, to serve

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