Best One Pan Chicken With Harissa Chickpeas Zucchini Recipes

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Roasted Chicken Breasts With Harissa Chickpeas image

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

Ingredients

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

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

ONE-PAN CHICKEN WITH HARISSA CHICKPEAS & ZUCCHINI

One-Pan Chicken with Harissa Chickpeas & Zucchini image

This is an easy one-pan dinner that provides spicy, tangy chicken with a crispy skin and tender, juicy chicken meat inside. It's great served with cooked rice or couscous and side of crisp-roasted baby potatoes. Use the Harissa paste sparingly as some can be quite spicy and pack quite a heat "kick". Some well-stocked chain...

Provided by Vickie Parks

Categories Chicken

Time 1h

Number Of Ingredients 17

Ingredients

1 Tbsp olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds total)
1 tsp salt
1 tsp black pepper
1 medium onion, finely chopped
2 clove garlic, minced
2 Tbsp tomato paste
2 (15-0z) can(s) chickpeas, rinsed and drained
2 medium zucchini, cut into 1/2-inch slices
1/4 cup harissa paste (mild or spicy, your choice)
2 Tbsp greek yogurt
1/2 cup low-sodium chicken broth
1/4 cup cilantro leaves, coarsely chopped
1 lemon, cut into 4 wedges (for garnish)
TO SERVE
4 servings cooked rice or cooked couscous
4 scoop(s) yogurt (for garnish)

Steps:

1. Preheat oven to 425°F.
2. Heat oil in a large ovenproof skillet over medium heat. Season chicken with salt and pepper, and cook in hot skillet until browned, about 6 to 7 minutes per side; transfer chicken to a plate.
3. Pour off all but 1 tablespoon drippings from the skillet. Add onion and garlic, and cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, zucchini, harissa, yogurt, and broth; bring to a simmer.
4. Nestle chicken, skin side up, around the chickpeas; transfer skillet to oven, and roast 25 to 30 minutes or until chicken is cooked through and juices run clear in chicken and no pink remains.
5. Sprinkle cilantro on top, and serve each with a lemon wedge for squeezing over chicken, and serve immediately while still hot. It's great served with cooked rice or couscous and a generous dollop of yogurt with each serving (to temper some of the "heat" from the harissa).