One Pan Moroccan Chicken and Chickpeas

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 ½ lbs. chicken thighs (I use bone-in, skin-on)*

2 Tbsp. extra-virgin olive oil

1 tsp. kosher salt, divided

1 tsp. ground cumin

1 tsp. dried oregano

3/4 tsp. paprika

1/2 tsp. black pepper

1 small (or 1/2 large) red onion, cut into chunks

3 to 4 garlic cloves, thinly sliced

2 Tbsp. tomato paste

1 Tbsp. harissa

1 (15-oz.) can chickpeas (do not drain)

1 whole lemon, divided

Chopped fresh parsley or dill for garnish

Perfect Sautéed Broccoli

Directions

Preheat oven to 425ºF.Place chicken thighs in a bowl, and add olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub oil and spice mixture all over chicken (I use my hands), making sure to season under the skin, if possible.Heat a large oven-safe skillet or sauté pan over medium heat. Once hot, arrange chicken thighs in pan (skin side down), and cook, undisturbed for 6 to 7 minutes. Once golden and crisp, gently flip, and cook for 2 more minutes.Transfer chicken to a plate.

Add red onion to pan (there should be enough residual chicken juices in pan that you don't need oil, but if not, add a light drizzle of olive oil). Cook onion until soft, about 4 minutes. Add garlic, tomato paste, and harissa; cook 2 minutes, until the tomato paste turns brick-red. Season with remaining 1/4 tsp. salt.Add chickpeas with brine (this is the only liquid you're using), and gently simmer mixture for 2 minutes, scraping to release any browned bits stuck to the pan.

Slice the lemon in half. Slice one half into thin rounds, and leave the remaining half whole.

Nestle chicken thighs back into pan with chickpeas, and scatter lemon slices around chicken (reserve remaining half of lemon for garnish).Transfer pan to the oven and bake for 16 to 20 minutes, until the chicken registers 165ºF. Squeeze remaining half of lemon over chicken and chickpeas, and garnish with fresh parsley.

Nutrition

• Serving Size: 6 oz. chicken + 1/2 cup
• Calories: 515 kcal
• Total Fat: 34 g
• Saturated Fat: 7 g
• Sodium: 890 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 33 g