(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.