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Pan-Roasted Chicken with Harissa & Chickpeas

by

READY IN
45 minutes
PREP TIME
20 minutes
COOKING TIME
25 minutes
SERVES
4 Servings

Print Recipe
INGREDIENTS TO GET READY
2 Jars Spanish Passion Chick Peas, rinsed
1/2 Cup Spanish Passion Hot & Spicy Harissa Sauce
8 Skin on, Bone in Chicken Thighs (about 3lb)
1 Small Onion
Salt & Freshly Ground Black Pepper
2 Cloves of Garlic, finely chopped
2 tbl Tomato paste
1/2 Cup Chicken stock
1/4 Cup Chopped fresh flat-leaf parsley
Lemon Wedges for serving
PUT IT TOGETHER
1. Pre Heat the oven to 425° C
2. Heat oil in a large ovenproof skillet over medium-high heat.
3. Season  chicken with salt and pepper.
4. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
5. Pour off all but 1 Tbsp of drippings from pan,
6. Add onion and garlic; cook about 3 minutes , stirring often, until softened
7. Add tomato paste and cook about 1 minute , stirring, until beginning to darken,
8. Add chickpeas, Harissa, and broth; bring to a simmer.
9. Nestle chicken, skin side up, in chickpeas
10. Transfer skillet to oven.
11. Roast until chicken is cooked through, 20–25 minutes.
12. Top with parsley and serve with lemon wedges for squeezing over the dish

Recipe Cuisine: Mediterranean

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Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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