Other

One Pot Harissa Chicken With Chickpeas and Yogurt

One Pot Harissa Chicken With Chickpeas and Yogurt


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A fuss-free dish that’s easy to make at home

This One Pot Harissa Chicken with Chickpeas and Yogurt is a fuss-free dish that’s easy to make at home. Spicy, fragrant harissa reduces and coats the chicken and chickpeas as they roast, and a creamy yogurt harissa sauce finishes it all off.

Notes

See recipe with photos on the blog: http://www.platingsandpairings.com/one-pot-harissa-chicken-chickpeas-yog... (Posted here with author's permission).

Ingredients

Harissa Yogurt Sauce

  • 6 Ounces Plain Greek yogurt
  • 1 Tablespoon Harissa paste
  • 1 Tablespoon lemon juice
  • salt & pepper

Chicken

  • 1 Tablespoon olive oil
  • 6 Foster Farms Simply Raised boneless, skinless chicken thighs
  • 1 onion, cut into 12 wedges
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 15 Ounces can of chickpeas, drained and rinsed
  • 1/4 Cup Harissa paste
  • 1/2 Cup Soup, chicken broth, low sodium, canned
  • 1/4 Cup cilantro, chopped
  • salt & pepper
  • Lemon wedges

Servings4

Calories Per Serving595

Folate equivalent (total)66µg16%

Riboflavin (B2)0.6mg37.3%


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.


Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.