(Adapted from Bon Appetit)

1 tablespoon olive oil

8 skin-on, bone-in chicken thighs, well-trimmed of excess fat

Salt and pepper

I medium onion, chopped

2-3 cloves of garlic, minced

3 tablespoons tomato paste

2-15 ounce cans chickpeas, drained and rinsed

1/4 cup harissa paste

1/2 cup chicken stock

1/4 cup chopped, flat-leaf parsley

Lemon wedges, for serving

 

Preheat oven to 425 degrees.

Season chicken with salt and pepper on both sides.

Heat oil in a large ovenproof skillet over medium-high heat. Working in two batches, cook until well-browned, about five minutes per side; transfer to a plate.

Pour off all but one tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about three minutes. Add tomato paste and cook, stirring, until beginning to darken, another minute or two. Add chickpeas, harissa, and broth; bring to a simmer. Add more broth if you desire a more saucy consistency.

Nestle chicken, skin side up, in chickpeas; transfer skillet to hot oven. Roast until chicken is cooked through, 20–25 minutes.

Top with fresh parsley and serve with lemon wedges for squeezing over.