The best harissa chickpea and chicken recipe
The perfect blend of spice, sweetness, and tang makes a skillet dinner taste like it takes much longer than 45 minutes to prepare. Here, chickpeas are coated in a mahogany-colored sauce and caramelized under grilled chicken thighs, resulting in a protein-rich dinner. The only thing missing? A generous drizzle of acidic yoghurt to cut through the spices and a pinch of mint and coriander to spice up the presentation. Whether you serve it for a special occasion or another night of the week, this dish is sure to please. Read on for tips on how to make it the best it can be:
What is harissa?
The magic behind the bold, fragrant flavors in this meal is due in part to harissa, a Chilean paste originally from Tunisia but found in cuisines all over North Africa. The chili pepper in the harissa provides a lively base for the sauce as it combines with plenty of shallots and garlic. Try the Zwïta brand for a delicious result! Do you have some leftover? Try it in harissa aioli, harissa and sweet potato fries, or fried harissa eggs afterward.
How to prepare chicken thighs:
Cooking chicken to an internal temperature of 185 degrees can be inconvenient given all the warnings against overcooking chicken. You may worry that the meat will be dry, but there is no need to worry, as chicken thigh meat is different from breast meat. There is a greater amount of connective tissue in the thighs, and this tissue breaks down at high temperatures. Roasting followed by slow roasting to finish cooking the chicken will produce tender, melt-in-your-mouth meat. In the same way that quality is essential when shopping for spices, the same is true for proteins. If possible, choose organic and free-range chicken.
Have you tried the harissa skillet with chickpeas and chicken? Let us know how it went in the comments below.
(Tags for translation) Dinner