One Pot Harissa Chicken with Chickpeas is a fuss free dish that's easy to make at home. Spicy, fragrant harissa coats the chicken and chickpeas as they roast and a creamy yogurt harissa sauce finishes it off at the end.
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.
Return chicken to the skillet and scatter lemon slices around. Place in oven and roast for 20-25 minutes, until chicken is cooked through. Top with cilantro and serve with harissa yogurt sauce on the side. If you'd like your chicken more browned on top, pop it under a broiler set on high for a minute or two.
Harissa Yogurt Sauce:
In a small bowl combine yogurt, harissa and lemon juice. Season to taste with salt and pepper.
Notes
Different brands of harissa can have varying degrees of heat. You should taste yours first and modify the amount you use from there. You may need anywhere from 1/8 cup of harissa to ¼ cup.