Pan-Seared Chicken Thighs with Harissa Chickpeas

By AislePrompt Editorial · ·

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Juicy pan-seared chicken thighs served over spicy harissa-seasoned chickpeas for a warming, flavorful meal. This Mediterranean chicken recipe, ready in about 35 minutes, pairs bone-in skin-on chicken thighs, olive oil, and canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin-side down in the skillet and sear for 7-8 minutes until the skin is golden brown and crispy. Flip and cook for an additional 5 minutes until cooked through (internal temp 165°F). Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1 can (15 oz) drained chickpeas, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp lemon juice, and 1 tsp salt. Cook, stirring occasionally, for 5 minutes until chickpeas are heated through and coated with the spices.
  5. Step 5: Return chicken thighs to the skillet nestling them into the chickpeas. Cover and cook for 2 more minutes to allow flavors to meld.
  6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro over the dish before serving.

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