Pan-Seared Harissa Chicken with Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spiced pan-seared chicken breasts paired with a hearty chickpea stew simmered in a smoky harissa tomato sauce, creating a flavorful North African-inspired dish. This african-inspired chicken ready in about 40 minutes pairs harissa paste, olive oil, large, diced yellow onion 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: 15 min Cook: 25 min Serves 4 African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with salt and black pepper. Spread 2 tbsp harissa paste evenly over the chicken.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
  3. Step 3: In the same skillet, add remaining 2 tbsp olive oil, then sauté 1 large diced yellow onion and 4 minced garlic cloves over medium heat for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 14 oz canned diced tomatoes, 15 oz drained chickpeas, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp harissa paste. Simmer for 10 minutes until the sauce thickens and flavors meld.
  5. Step 5: Return chicken breasts to the skillet nestling into the chickpea stew. Simmer together for 2 minutes to combine flavors.
  6. Step 6: Serve chicken topped with chickpea stew and garnish with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Pan-Seared Harissa Chicken with Chickpea Stew take to make?

Total time is about 40 minutes (15 min prep + 25 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 Pan-Seared Harissa Chicken with Chickpea Stew?

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 Pan-Seared Harissa Chicken with Chickpea Stew?

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 Pan-Seared Harissa Chicken with Chickpea Stew 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 Pan-Seared Harissa Chicken with Chickpea Stew?

African 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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