ONE-PAN CHICKEN WITH HARISSA CHICKPEAS & ZUCCHINI

One-Pan Chicken with Harissa Chickpeas & Zucchini image

Provided by Vickie Parks

Categories Chicken

Time 1h

Number Of Ingredients 17

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).