Braised Chicken with Harissa and Chickpeas

Harissa is a great shortcut ingredient to flavour, 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.

1 Tbsp. extra-virgin olive oil
8 chicken thighs, skin-on, bone-in (~ 3 lbs)
sea salt
black pepper, freshly ground
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
2 (15 oz) cans chickpeas, rinsed
¼ cup harissa paste
½ cup chicken broth
¼ cup fresh flat-leaf parsley, chopped

Garnish:
lemon wedges

Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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 Tbsp. 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.

Makes 4 servings.