yesterday i went to the grocery store and it looked like the apocalypse had begun.
there was no produce, meat, or eggs to be found. apparently, they hadn’t been able to get a shipment due to the weather for two days.
so i left the store with some tomato paste and chickpeas.
thankfully, i had the remainder of ingredients to make one of my favorite dishes. what did i learn?
when the apocalypse strikes, make sure you’re already stocked up on frozen chicken and harissa. the harissa comes in handy, because it adds a punch to just about anything. in this case, it’s chicken and chickpeas, made simply and deliciously, and in a large enough pan to feed me until wisconsin thaws from this arctic freeze.
- 1 tablespoon olive oil
- 3 lbs chicken thighs and/or legs, skin on
- salt and pepper
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- ½ cup chicken broth
- ¼ cup harissa paste
- 2 15 oz cans chickpeas, drained
- parsley or cilantro as garnish
- lemon wedges
- Preheat oven to 425.
- In a heavy skillet, heat olive oil. Generously salt and pepper the chicken. Cook on each side until nicely browned. Transfer chicken to plate.
- To skillet, add onion and garlic. Cook until fragrant. Stir in tomato paste and cook for 1-2 minutes, until it starts to darken.
- Add chicken broth and harissa paste and stir well. Add in chickpeas and bring to a boil. Turn off heat, nestle the chicken pieces back into the pan, and transfer to oven.
- Bake for 20-25 minutes, until chicken is cooked through and sauce has thickened. Top with herbs and a squeeze of lemon before serving.