Pan-Seared Chicken Thighs with Harissa Chickpeas

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy pan-seared chicken thighs served over spicy harissa-seasoned chickpeas for a warming, flavorful meal. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs bone-in skin-on chicken thighs, olive oil, 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 "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: 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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