Pan-Seared Harissa Chicken with 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 drafted and published.

Spicy harissa-marinated chicken thighs pan-seared to crispy perfection and served atop a warm chickpea stew. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, harissa paste, olive oil 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: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Coat 4 boneless skinless chicken thighs evenly with 3 tbsp harissa paste and let marinate for 15 minutes at room temperature.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and sear for about 5-6 minutes per side until the skin is crisp and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp paprika; sauté for 1 minute until fragrant. Add 1 can (15 oz) drained chickpeas and 1/2 cup chicken broth, simmer for 5 minutes until sauce thickens slightly.
  4. Step 4: Stir in 2 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Season with salt and black pepper to taste. Serve chickpeas topped with the seared harissa chicken thighs.

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