Roasted Chicken Breasts With Harissa Chickpeas
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds bone-in, skin-on chicken breasts
- 6tablespoons extra-virgin olive oil
- Kosher salt and pepper
- ½cup finely chopped onion
- 1teaspoon minced garlic
- 2tablespoons harissa paste, more to taste
- 1tablespoon coriander seeds, crushed using a mortar and pestle, or 1½ teaspoons ground coriander
- 1(15.5-ounce) can chickpeas, rinsed and drained
- 2tablespoons fresh lemon juice (from about ½ a lemon)
- ¼cup coarsely chopped parsley
Nutritional analysis per serving (4 servings)
840 calories; 50 grams fat; 11 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 9 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 67 grams protein; 1060 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- Step 2
While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and ¼ cup water. Season with salt and pepper.
- Step 3
Serve the chicken topped with the sauce.
- If you don’t have a mortar and pestle, use the bottom edge of a pot or saucepan to crush the coriander seeds.
Private Notes
Comments
Instead of the 1/4 cup water, add the reserved chickpea liquid. It's more flavorful and will thicken the sauce up very nicely + a tablespoon of butter instead of the 2 tbs of oil will thicken the sauce, make it richer and cut back on calories :)
I did not bake the chicken in the oven. I was using skinless breasts. I cut them in smaller pieces, browned them with some olive oil in the pan, removed them from the pan, and added the onion and oil to the pan. After I stirred in the harissa, the coriander and half the chickpeas, I added some chicken broth and returned the chicken to the pan to finish cooking covered. Before serving, I stirred in the lemon juice, parsley and remaining chickpeas. Served with couscous. It was a big hit.
This is an easy recipe and packed with flavor! I only had harissa powder. If you combine equal parts powder, hot water and olive oil, et voilá, you have harissa paste!
Fantastic flavor, made per recipe. I did add cherry tomatoes. I think I might like it better with bone in, skin on chicken thighs. Really good.
Great recipe but I used chicken thighs instead of breasts & chickpea juice from the can instead of water, and served on a bowl of quinoa (as others suggested). I’d also recommend adding in some veggies like broccoli or snap peas. Look forward to making again!
I doubled thw recipe and used boneless skinless chicken thighs. And used the liquid that the chickpeas came in instead of water with the chickpeas harissa mix. It was delicious.