An excellent one-pot meal. For this recipe, I use a heavy rectangular roasting dish which can be used on the hob and in the oven. A heavy frying pan or casserole which is ovenproof and can be used on the hob would work well too. Just ensure the chicken skin doesn’t touch the chickpea cooking liquid so that it retains its crispness in the oven.
Heat oil over medium-high heat in the ovenproof roasting dish that you are using. Meanwhile, pat the chicken dry and season chicken well with salt and pepper. Working in 2 batches, place the chicken skin down in the dish.
Cook on this side until a deep golden brown, about 6-8 minutes. The skin should be well-crisped and fat should have rendered from the skin. Flip over and brown the underside for another 3-4 mintues. Transfer to a plate.
Pour off all but 1 tablespoon of the chicken fat from pan. Add onion and garlic.
Cook, stirring often until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.
Add cooked chickpeas, harissa, and broth; bring to a simmer. (if using homecooked chickpeas, you might need to add a little extra water).
Nestle chicken, skin side up, on the chickpeas. Transfer pan to the preheated oven.
Roast until chicken is cooked through, 15-20 minutes. To check doneness, pierce the thickest part of the thigh and the juice should run clear. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Recipe Notes
For a simple tabbouleh, you need generous amounts of chopped parsley, chopped cucumber, tomato, spring onions and a small quantity of cooked grain like bulgur, couscous, quinoa etc. Dress with olive oil, lemon juice, and salt & pepper. Let sit 30 minutes before serving.
Good additions include crumbled feta or pomegranate seeds.