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Harissa Chicken with Roasted Chickpeas & Yogurt for Two

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Total Time 35 minutes
Servings: 2
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 bone-in skin-on chicken thighs, about 250g each
  • 1 can chickpeas drained and rinsed
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 4 tbsp plain Greek yogurt
  • Juice of half a lemon
  • Fresh cilantro or parsley to finish

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken thighs dry. Mix the harissa paste with half the olive oil and rub it all over both thighs, getting some under the skin.
  3. Pat the chickpeas completely dry with paper towels. Toss with the remaining olive oil, smoked paprika, cumin, salt, and pepper.
  4. Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish. Scatter the seasoned chickpeas around the chicken.
  5. Roast for 28–32 minutes until the chicken skin is deeply caramelised and charred at the edges, the internal temperature reaches 165°F (74°C), and the chickpeas are golden and slightly crispy.
  6. Remove from the oven. Squeeze lemon juice over everything immediately.
  7. Plate each chicken thigh alongside a generous portion of the roasted chickpeas. Drizzle cool Greek yogurt over the top of each plate in a loose zigzag.
  8. Scatter fresh cilantro or parsley generously over both plates and serve immediately.

Notes

Harissa paste is sold in small tubes or jars at most grocery stores and lasts for months in the fridge — a single tube covers many recipes and costs around two to three dollars. It is one of the highest flavour-per-dollar condiments you can keep in the fridge. Dried chickpeas soaked and cooked from scratch are cheaper than canned, but canned is far more practical for a weeknight dinner for two and the difference in final cost is minimal.