• Prep Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 4

One Pot Harissa Chicken with Chickpeas and Yogurt

  • Recipe Submitted by on

 Ingredients List

  • 1 Tbsp. olive oil
  • 6 Foster Farms Simply Raised boneless, skinless chicken thighs
  • 1 onion, cut into 12 wedges
  • 2 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 15-oz. can chickpeas, drained and rinsed
  • ¼ cup harissa paste
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped cilantro
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Harissa Yogurt Sauce
  • 6 oz. plain Greek yogurt
  • 1 Tbsp. harissa paste
  • 1 Tbsp. lemon juice
  • Salt and pepper


Harissa Yogurt Sauce:
In a small bowl combine yogurt, harissa and lemon juice. Season to taste with salt and pepper.
Preheat oven to 425 degrees.
Heat oil in large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 4-5 minutes per side, until browned. (The chicken does not need to be fully cooked through.) Set aside.
Reduce heat to medium and add onion and garlic to the skillet. Cook for 2-3 minutes, until softened. Add tomato paste and allow to brown for a minute or two.
Add chickpeas, harissa and chicken broth and bring to a simmer.
Return chicken to the skillet and place in oven. Roast for 20-25 minutes, until chicken is cooked through. Top with cilantro and serve with lemon wedges and harissa yogurt on the side.

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