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For this dish, you will need: - 4 boneless, skinless chicken thighs - 2 tablespoons harissa paste - 1 can (15 oz) chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 onion, sliced - 3 cloves garlic, minced - 1 tablespoon olive oil These chicken thighs are juicy and perfect for this recipe. The harissa paste gives it a nice kick. Chickpeas add protein and texture, making the meal filling. The red bell pepper and onion bring sweetness and color. Fresh garlic boosts the flavor even more. You will also need: - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste Cumin has a warm, earthy flavor. It pairs well with harissa and chicken. Paprika adds a nice color and a bit of smoke. Salt and pepper bring out all the flavors in the dish. For a lovely finish, consider: - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving Chop fresh herbs to add brightness. They look great on the plate and taste fresh. Squeeze lemon over the dish for a tangy touch. It brightens the flavors and makes the meal pop. Enjoy this dish warm for the best experience! Start by mixing your chicken thighs with the harissa paste. Add salt, pepper, cumin, and paprika. Make sure each piece is well-coated with these spices. This step is key for flavor. Let the chicken sit for at least 30 minutes. If you have more time, marinate it for up to 2 hours in the fridge. This helps the flavors soak in deeply. Heat olive oil in a large skillet over medium heat. Once hot, add the marinated chicken thighs. Cook them for about 5 to 7 minutes on each side. You want them browned and cooked all the way through. Use a meat thermometer if needed. It should read 165°F (75°C). Once done, take the chicken out and set it aside. In the same skillet, add the sliced onion and diced red bell pepper. Sauté these for about 5 minutes until they soften. Then, add minced garlic and cook for another minute. The garlic will smell great! Next, stir in the drained chickpeas. Pour in 1/2 cup of water or chicken broth. This helps deglaze the skillet and brings up all those tasty bits stuck to the bottom. Let everything simmer gently for a few minutes. Return the chicken to the skillet. Let it simmer with the chickpeas for an additional 5 to 10 minutes. This warms the chickpeas and thickens the sauce a bit. Taste your dish and adjust seasoning if needed. Now, your mouthwatering harissa chicken with chickpeas is ready to serve! Marinating chicken makes a big difference. I recommend marinating for at least 30 minutes. For the best taste, let the chicken sit in the fridge for up to 2 hours. The longer it sits, the more the flavors soak in. This step helps the spices work their magic and makes each bite delicious. To keep your chicken juicy, cook it over medium heat. This way, you won’t rush the cooking process. Each side needs about 5-7 minutes. When the chicken is browned and cooked through, it’s ready to be taken out of the skillet. Letting it rest for a few minutes helps keep the juices locked in. You can control the heat of your dish easily. If you want it milder, use less harissa paste. A teaspoon of harissa can still give great flavor without too much heat. On the other hand, if you love spice, add more! You can also serve lemon wedges on the side. The lemon juice will balance the heat nicely. {{image_2}} If you want to switch up the protein in this dish, try using shrimp or tofu. Shrimp cooks quickly and absorbs flavors well. Tofu is a great choice for a plant-based option. Just press it to remove excess water, then marinate it like the chicken. Both options work well with harissa. You can make this dish entirely vegetarian by using more chickpeas. Chickpeas pack protein and fiber, making them a great base. Add more vegetables like zucchini or spinach for extra flavor and nutrients. This way, you keep the heartiness of the dish while enjoying a plant-based meal. Feel free to get creative with flavors. Instead of harissa, you can use curry paste for a spicy twist. Swap out the chickpeas for lentils, which cook faster. You might also try adding olives or sun-dried tomatoes for a Mediterranean flair. These swaps keep the dish exciting and new each time you make it. After you cook the harissa chicken, let it cool down for about 30 minutes. Place it in an airtight container. This helps keep it fresh and tasty. Store it in the fridge if you plan to eat it within 4 days. Make sure the chicken and chickpeas are not too hot when you put them in the fridge. This will avoid raising the fridge temperature. To reheat, take the chicken and chickpeas out of the fridge. You can use a microwave or a skillet. If using a microwave, cover it loosely and heat for 1-2 minutes. Stir halfway to warm it evenly. If you prefer a skillet, add a splash of water to avoid sticking. Heat it over medium heat for about 5 minutes. Always check that the chicken is hot in the center before serving. If you want to save leftovers for later, freezing is a great option. Place the cooled harissa chicken and chickpeas in a freezer-safe container. You can also use freezer bags for easier storage. Make sure to remove as much air as possible. Label the bags with the date. The chicken will stay good for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. Harissa paste is a spicy, North African chili paste. It blends hot peppers, garlic, and spices. You can find it in most grocery stores. Look in the international aisle or with the condiments. Many health food stores also carry it. If you want, you can make it at home using dried chilies, garlic, and spices. Yes, you can use fresh chickpeas. You will need to cook them first. Dried chickpeas need to soak overnight. After soaking, boil them until soft. This process takes some time but can add a fresh flavor. If you use fresh, remember to adjust cooking time in the recipe. You can store leftovers for about 3 to 4 days. Keep them in an airtight container in the fridge. Make sure to cool the dish before storing. For longer storage, freeze the leftovers. They will last up to 3 months in the freezer. Just reheat when you are ready to enjoy again! Harissa chicken is a tasty dish you can easily make at home. We covered the main ingredients, key seasonings, and ways to serve it. You learned how to prepare, cook, and combine the chicken and veggies. Tips on marination and cooking helped ensure juicy results. Consider variations for different proteins or even vegetarian options. Store leftovers safely and enjoy them later. Spice it to your taste. With these steps, you can serve this delicious dish with confidence. Enjoy each bite!

Harissa Chicken with Chickpeas

Discover the mouthwatering flavor of Spicy Harissa Chicken with Chickpeas, a dish that brings excitement to your dining table. Marinated chicken thighs, sautéed veggies, and protein-packed chickpeas come together for a delicious meal that's easy to make. Perfect for weeknight dinners, this recipe is both healthy and satisfying. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons harissa paste

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced

1 onion, sliced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

In a large mixing bowl, combine the chicken thighs with harissa paste, salt, pepper, cumin, and paprika. Make sure the chicken is well coated with the spice mixture. Allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Heat the olive oil in a large skillet over medium heat. Once hot, add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the sliced onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the drained chickpeas and pour in 1/2 cup of water or chicken broth to deglaze the skillet, scraping up any flavorful bits from the bottom. Bring the mixture to a gentle simmer.

          Return the chicken to the skillet and simmer everything together for an additional 5-10 minutes until the chickpeas are warmed through and the sauce has thickened slightly.

            Taste and adjust seasoning if needed.

              Serve the chicken and chickpeas warm, garnished with freshly chopped cilantro or parsley, and a squeeze of lemon juice for brightness.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4