Baked Harissa Chicken with Chickpeas

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 6 thighs)
• Kosher salt and ground black pepper
• 1 15-ounce can chickpeas (drained)
• 1/2 thinly sliced red onion or 1 large shallot (sliced)
• 3 tablespoons harissa paste
• 3 tablespoons extra virgin olive oil
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 2 tablespoons grated or pressed garlic (about 2 cloves)
• 2 tablespoons fresh lemon juice
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh cilantro

Instructions

1. 1

   Preheat the oven to 450 (225C) degrees

2. 2

   Put 2 pounds boneless, skinless chicken thighs (about 6 thighs) in a baking dish or pan large enough to hold the chicken snugly, such as a 3-quart size. Sprinkle the chicken on both sides with about 1 teaspoon of kosher salt and freshly ground pepper to taste. Add 1 15-ounce can chickpeas (drained) and ½ thinly sliced red onion or 1 large shallot to the pan.

3. 3

   Stir 3 tablespoons harissa paste3 tablespoons extra virgin olive oil, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 2 tablespoons grated or pressed garlic (about 2 cloves), 2 tablespoons fresh lemon juice and remaining ½ teaspoon salt in a small bowl until combined. If the mixture seems thick, stir in a tablespoon or two of chicken broth or water until it has a saucy consistency. Pour over the chicken and toss everything around until the chicken is coated.

4. 4

   Bake 20 minutes. Flip the chicken pieces over. Continue baking 10 minutes, until the chicken is cooked through and the pan juices are bubbling.

5. 5

   Top the hot chicken with ½ cup crumbled feta cheese and ½ cup chopped fresh cilantro and serve.