CHICKEN THIGHS WITH HARISSA AND CHICKPEAS

• porsi: 4

Bahan-bahan

1 tbsp olive oil

8 chicken thighs

Salt and black pepper

1 small onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp tomato purée

2 x 400g tins of chickpeas, rinsed and drained

4 tbsp harissa paste

120ml chicken stock

Handful of fresh parsley, chopped

Lemon wedges, for serving

Petunjuk

1 reheat the oven to 220°C/200°C fan/gas mark 7

2 Heat the oil in a large ovenproof pan over a medium-high heat. Season the chicken thighs with salt and pepper. Working in batches to avoid crowding the pan, brown the chicken on all sides, then transfer to a plate and set aside.

3 pour off all but one tablespoon of fat from the pan. Add the onion and cook for 5-6 minutes until softened. Add the garlic and cook for one minute longer.

4 Stir in the tomato purée and cook for 1-2 minutes, stirring. Add the chickpeas, harissa and chicken stock. Bring to a simmer.

5 Nestle the chicken thighs in amongst the chickpeas, skin side up. Transfer the pan to the oven and roast for 20-25 minutes or until the chicken is completely cooked throughout.

6 Top with parsley and serve with lemon wedges for squeezing over.