One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes

By · Reviewed by AislePrompt Editorial · ·

A fragrant one-pot dish combining spicy harissa, tender chicken thighs, and creamy chickpeas simmered with roasted tomatoes for a satisfying meal. This mediterranean-inspired chicken ready in about 55 minutes pairs harissa paste, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until soft and slightly blistered.
  2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 6 bone-in, skin-on chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper. Sear skin-side down for 6-7 minutes until golden and crispy, then flip and cook 4 minutes more. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium. Add 1 cup diced yellow onion to the skillet and sauté for 4 minutes until translucent. Stir in 4 minced garlic cloves, 3 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 2 minutes until fragrant.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, roasted cherry tomatoes, and 1 1/2 cups chicken broth to the skillet. Stir to combine, scraping up any browned bits.
  5. Step 5: Nestle chicken thighs back into the skillet skin-side up. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes until chicken is cooked through and sauce thickens slightly.
  6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the dish. Serve hot, spooning sauce and chickpeas over chicken.

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Frequently asked questions

How long does One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Harissa Chicken with Chickpeas and Roasted Tomatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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