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Crispy Harissa Chicken Thighs with Chickpeas

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A flavorful and easy recipe featuring crispy bone-in, skin-on chicken thighs marinated in smoky harissa paste, served with spiced chickpeas. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Juice and zest of half a lemon
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
  2. In a bowl, mix harissa paste, olive oil, minced garlic, ground cumin, smoked paprika, lemon juice and zest, and a pinch of salt until smooth.
  3. Rub the harissa mixture all over the chicken thighs, including under the skin if possible. Let marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  4. Toss chickpeas with a drizzle of olive oil, a pinch of cumin, smoked paprika, salt, and a squeeze of lemon juice. Set aside.
  5. Heat a large cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 8-10 minutes until skin is deep golden brown and crispy.
  6. Flip the chicken thighs and add chickpeas around them in the skillet or transfer chickpeas to a baking sheet if the skillet is crowded.
  7. Transfer skillet to a preheated oven at 400°F (200°C) and roast for 15-20 minutes until chicken is cooked through (internal temperature 165°F/74°C) and chickpeas are slightly crispy on the edges.
  8. Remove from oven and let chicken rest for 5 minutes. Garnish with fresh parsley or cilantro and an extra squeeze of lemon juice before serving.
  9. Optional: If skin isn’t crispy enough, broil for 1-2 minutes watching closely. For crispier chickpeas, roast separately on a baking sheet before adding to skillet.

Notes

Pat chicken skin dry for best crispiness. Let chicken skin release easily from pan before flipping to avoid tearing. Adjust harissa amount to control spice level. Broil briefly if skin needs extra crisp. Roast chickpeas separately if needed for crunch.

Nutrition

Keywords: harissa chicken, crispy chicken thighs, chickpeas, North African recipe, spicy chicken, easy dinner, weeknight meal, gluten-free, Mediterranean

Find it online: https://lucydishes.com/crispy-harissa-chicken-thighs-recipe-easy-homemade-with-chickpeas/