Harissa chicken thighs with crispy chickpeas

Juicy harissa chicken thighs roasted until perfectly caramelized are delicious served with crispy chickpeas an rice for a fuss-free dinner.

Ingredients

• Chicken thighs. This can be made with any bone-in, skin-on chicken pieces.
• Harissa paste. I used my homemade harissa but you can use store-bought harissa too.
• Chickpeas. 
• Za’atar. This Middle-Eastern spice mix contains oregano, sumac and ground sesame seeds. Feel free to use dried oregano as substitute.
• Olive oil. 
• Salt and black pepper.
• To serve: Rice, dill yogurt sauce and fresh herbs. I used parsley and dill.

How to make Harissa chicken

Pat the chicken thighs dry with paper towels then season generously with salt on both sides. Place the chicken, skin-side up, into a baking dish or a sheetpan. Spoon over the harissa paste and spread over each chicken thighs. Place the chicken in a preheated oven and allow to roast for 20-30 minutes until the skin is caramelized and crisp. While the chicken is cooking, drain the chickpeas and season with olive oil, za’atar, salt and pepper. Place in a roasting dish and roast for 20 minutes or until crisp and golden.

Serve the chicken and chickpeas over rice with a dill yogurt sauce and fresh herbs.

Chicken thigh recipes

1. Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
2. Crispy chicken thighs with caper sauce
3. Bacon creamed corn with crispy chicken thighs

Harissa chicken thighs with crispy chickpeas and rice

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: Middle Eastern

Keyword: Chicken thigh recipes, chicken thighs, Harissa chicken

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 477kcal

Author: Alida Ryder

Servings: 4

Ingredients

• 600 g (approximately 4 large or 8 small) chicken thighs
• ½ cup harissa paste
• salt to taste

for the chickpeas

• 400 g (14oz) chickpeas drained
• 2 tbsp olive oil
• 1 tsp salt
• pinch of black pepper
• 2 tsp za'atar

To serve

• rice
• dill yogurt sauce
• fresh dill and parsley

Instructions

• Preheat the oven to 200°C/390°F.
• Pat the chicken thighs dry with paper towels then season on both sides with salt.
• Place the chicken in a roasting dish then spoon over the harissa and spread over each chicken thigh.
• Place in the oven and allow to roast for 20-30 minutes until the chicken is caramelized and cooked through.
• Toss the drained chickpeas with olive oil, salt, pepper and za'atar.
• Transfer to a roasting dish and place in the oven. Allow to cook for 20 minutes until the chickpeas are crisp and golden.
• Serve the chicken and chickpeas over steamed rice and the dill yogurt sauce.

Nutrition

Calories: 477kcal | Carbohydrates: 34g | Protein: 29g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1117mg | Potassium: 610mg | Fiber: 8g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 4mg