North African Harissa-Rubbed Chicken with Chickpeas

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs coated in smoky harissa spice blend served atop a bed of tender chickpeas and aromatic herbs. This African-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 African cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp harissa paste
2 tbsp olive oil
4, minced garlic cloves
2 cups, drained and rinsed canned chickpeas
1 tsp ground cumin
1 tsp smoked paprika
1/4 cup, chopped fresh cilantro
2 tbsp, freshly squeezed lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, and 4 minced garlic cloves. Add 6 bone-in, skin-on chicken thighs and toss to coat evenly. Let marinate for 15 minutes.
Step 2: Arrange the chicken thighs skin-side up on a baking sheet lined with foil. Roast in the preheated oven for 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F.
Step 3: While the chicken roasts, heat a medium skillet over medium heat. Add 2 cups drained chickpeas, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring frequently, for 5-7 minutes until chickpeas are warmed and fragrant.
Step 4: Remove skillet from heat and stir in 2 tbsp freshly squeezed lemon juice and 1/4 cup chopped fresh cilantro.
Step 5: Serve each chicken thigh over a bed of the spiced chickpeas, spooning any pan juices over top for extra flavor.