INGREDIENTS
8
Chicken thighs (about 3 lb.), skin-on bone-in
2 15 ounce cans
Chickpeas
1/4 cup
Flat-leaf parsley, fresh
2 cloves
Garlic
1
Lemon, wedges
1
Onion, small
1/2 cup
Chicken broth, low-sodium
2 tbsp
Tomato paste
1/4 cup
Harissa paste
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil