Harissa Roasted Thighs w/ Chickpeas & Cauliflower
I have made this chicken dish so many times and posted it on instagram, but never posted the recipe here on the blog.
It is fabulous. End of story.
I followed the recipe to the tee.
You need to use chicken thighs with skin and bones. No exceptions ;)
Harissa is the only ingredient you might not have, but you can order it on amazon here, if you can't find it.
I bring back the same brand when I go to Paris (it is from Tunisia, and widely available in France). The best version I have found is in the tube.....
Dishing up the Dirt.
1 Tablespoon olive oil
6-8 bone in, skin-on chicken thighs + kosher salt and pepper to season
1 large yellow onion, diced
4 cloves of garlic, minced
2 tbsp tomato paste
1 teaspoon sugar
1 medium sized head of cauliflower, cut into florets
1 (15 ounce) can of chickpeas, drained
2 tbsp harissa paste
1/2 cup dry white wine
salt and pepper to taste
1 bunch of parsley, minced (for garnish)
Preheat the oven to 425F.
Heat the oil in a large oven proof skillet over medium heat. Season the chicken liberally with kosher salt and pepper and cook for about 5 minutes per side or until lightly browned on both sides. Remove chicken from the pan and set aside on a plate.
Pour off most of the drippings in the skillet and add the onion and garlic, cook for about 3 minutes, stirring often. Add the tomato paste and sugar, and cook, stirring to coat the vegetables.
Add the cauliflower, chickpeas, harissa and wine; the idea here is to deglaze the pan. Scrape up all the yummy stuck on bits at this point. Bring to a simmer and cook until most of the liquid evaporates.
Nestle the chicken, skin side up in the vegetable mixture. Season with more kosher salt and pepper to taste and transfer the skillet to the preheated oven. Roast until chicken is cooked through, about 25-30 minutes.
I make enough to have leftovers tomorrow. I remove the skin and bones and it makes a wonderful stew the next day!
PS pardon the nighttime photos, spring is almost here!