One-Pot Harissa Chicken with Chickpeas and Tomatoes
Tender chicken thighs simmered in a spicy harissa tomato sauce with creamy chickpeas, all cooked together in one pot for an easy dinner. This mediterranean-inspired one pot (gluten free) ready in about 50 minutes pairs olive oil, skin on bone-in chicken thighs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.
Ingredients
- 2 tbsp olive oil
- 6 pieces, skin on bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp harissa paste
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 can (14 oz) canned diced tomatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 cup chicken broth
- 1 tbsp lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat until shimmering. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp ground black pepper. Place chicken skin-side down and sear for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes on the other side. Remove chicken and set aside.
- Step 2: Reduce heat to medium, add 1 large diced yellow onion and 4 minced garlic cloves to the skillet. Sauté for 4 minutes until softened and fragrant. Stir in 2 tbsp harissa paste and cook for 1 minute to release aroma.
- Step 3: Pour in 1 can (14 oz) diced tomatoes with juices, 1 cup chicken broth, and 1 can (15 oz) drained and rinsed chickpeas. Stir to combine. Nestle the chicken thighs back into the sauce skin-side up.
- Step 4: Cover and simmer on low heat for 25 minutes until chicken is cooked through and sauce thickens slightly. Remove lid, squeeze in 1 tbsp fresh lemon juice, and sprinkle 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
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Frequently asked questions
How long does One-Pot Harissa Chicken with Chickpeas and Tomatoes take to make?
Total time is about 50 minutes (15 min prep + 35 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 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Harissa Chicken with Chickpeas and 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 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.
Is One-Pot Harissa Chicken with Chickpeas and Tomatoes gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
