Ingredients
- 1 1/2 lb. boneless, skinless
chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. cumin seeds
- 4 shallots, thinly sliced
- 1 (1/2") piece ginger, peeled, grated
- 3 cloves garlic, thinly sliced
- 2 tbsp. harissa
- 2 tbsp. tomato paste
- 1 tbsp. honey
- 1 (15-oz.) can chickpeas, drained, rinsed
- Zest and juice of 1 lemon
- 1/2 c. full-fat Greek yogurt
- 2 tbsp. chopped fresh cilantro leaves
- 2 tbsp. chopped fresh mint leaves
- Preheat oven to 350°. Pat chicken dry with paper towels; generously season both sides with salt and pepper.
- In a large heatproof skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until deep golden brown on both sides, 6 to 7 minutes per side. Transfer to a plate.
- Reduce heat to medium. In same skillet over medium-high heat, toast cumin, stirring occasionally, until fragrant, about 30 seconds. Add shallot, ginger, garlic, and 3/4 cup water. Using a wooden spoon, scrape up any browned bits on bottom of pan. Stir in harissa, tomato paste, and honey until combined. Stir in chickpeas until fully coated in sauce; season with salt and pepper. Nestle chicken into pan as well as any accumulated juices.
- Transfer skillet to oven. Roast until sauce is sticky and darkened in color, and an instant-read thermometer inserted into thickest part of chicken registers 185°, 15 to 20 minutes.
- Meanwhile, in a medium bowl, combine lemon zest and juice. Whisk in yogurt; season with salt and pepper.
- Drizzle citrus yogurt over chicken. Sprinkle with cilantro and mint.
From: https://www.delish.com/cooking/recipe-ideas/a46188640/harissa-chickpea-and-chicken-skillet-recipe/
