One Pan Moroccan Chicken and Chickpeas
One Pan Moroccan Chicken and Chickpeas with lemon and parsley. This delicious, nutritious dinner is packed with bold flavors and perfect for weeknights.
Servings: 4
Equipment
- Large skillet or sauté pan
Ingredients
- 1.5 lbs. chicken thighs (I use bone-in, skin-on)*
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, divided
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 3/4 tsp. paprika
- 1/2 tsp. black pepper
- 1 small (or 1/2 large) red onion, cut into chunks
- 3 to 4 garlic cloves, thinly sliced
- 2 Tbsp. tomato paste
- 1 Tbsp. harissa
- 1 (15-oz.) can chickpeas (do not drain)
- 1 whole lemon, divided
- Chopped fresh parsley or dill for garnish
Serving Suggestion
Instructions
- Preheat oven to 425ºF.Place chicken thighs in a bowl, and add olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub oil and spice mixture all over chicken (I use my hands), making sure to season under the skin, if possible.Heat a large oven-safe skillet or sauté pan over medium heat. Once hot, arrange chicken thighs in pan (skin side down), and cook, undisturbed for 6 to 7 minutes. Once golden and crisp, gently flip, and cook for 2 more minutes.Transfer chicken to a plate.
- Add red onion to pan (there should be enough residual chicken juices in pan that you don't need oil, but if not, add a light drizzle of olive oil). Cook onion until soft, about 4 minutes. Add garlic, tomato paste, and harissa; cook 2 minutes, until the tomato paste turns brick-red. Season with remaining 1/4 tsp. salt.Add chickpeas with brine (this is the only liquid you're using), and gently simmer mixture for 2 minutes, scraping to release any browned bits stuck to the pan.
- Slice the lemon in half. Slice one half into thin rounds, and leave the remaining half whole.
- Nestle chicken thighs back into pan with chickpeas, and scatter lemon slices around chicken (reserve remaining half of lemon for garnish).Transfer pan to the oven and bake for 16 to 20 minutes, until the chicken registers 165ºF. Squeeze remaining half of lemon over chicken and chickpeas, and garnish with fresh parsley.
Notes
- You can also use boneless, skinless chicken breasts in this recipe. Depending on thickness, however, you may need to adjust the sauté times.
- If you're using a mild harissa paste, such as Mina brand, this dish benefits from the addition of a little heat in the form of crushed red chili flakes or Aleppo pepper.
- Refrigerate leftovers in an airtight container for 3 days. The chicken will lose its crisp, however the flavors will stay sharp.
Nutrition
Serving: 6oz. chicken + 1/2 cup chickpea mixture | Calories: 515kcal | Carbohydrates: 18g | Protein: 33g | Fat: 34g | Saturated Fat: 7g | Sodium: 890mg | Fiber: 5g | Sugar: 2g