Ingredients
The following ingredients have 5 Servings
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 tablespoons harissa paste, divided
- 3 tablespoons honey, divided
- 1/2 teaspoon kosher salt, plus more for seasoning
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
- Freshly ground black pepper
- Garnish options: Sliced toasted almonds, fresh cilantro, finely grated fresh lemon zest
- Cooked couscous, for serving (optional)
Instruction
- Arrange a rack in the middle of the oven and heat to 400°F.
- Place the chickpeas, drained tomatoes, 2 tablespoons of the harissa, 2 tablespoons of the honey, and salt in a 9x13-inch baking dish and stir to combine.
- Mix the remaining 1 tablespoon harissa and 1 tablespoon honey together in a small bowl. Generously season the chicken all over with salt and pepper, then rub all over with the harissa and honey mixture. Place the chicken skin-side up on the chickpea mixture.
- Roast until the chicken is golden-brown and cooked through, about 40 minutes. Garnish with almonds, cilantro, or lemon zest, and serve over couscous if desired.
