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Pan Seared Chicken with Harissa Chickpeas

Brandon Matzek
  • minutes
  • Serves 4

INGREDIENTS

6

Chicken thighs (about 3 pounds), large bone-in skin-on

2 15 ounce cans

Chickpeas

4

Garlic cloves

1

Lemon, wedges

1

Onion, small

1

Parsley

1/2 cup

Chicken stock

2 tbsp

Tomato paste

1/4 cup

Harissa

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil