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Harissa Chicken and Chickpea Stew



Ingredients

1 TBSP Olive oil
8 Chicken thighs, skin on, bone in (approx. 3 lb)
Salt & Pepper to taste (and a little Harissa Blend, if you like!)
1 Small onion, finely chopped or grated
2-3 Garlic cloves, finely chopped
2 TBSP Tomato paste
2 15 oz cans chickpeas, rinsed
1/4 Cup Harissa paste (mix our Harissa Blend with olive oil to make a thick paste)
1/2 Cup Chicken stock
1/2 Cup Fresh flat leaf parsley
Lemon wedges for serving

Preparation

1. Preheat oven to 425F.
2. Heat oil in skillet, season chicken with salt and pepper, brown chicken (in two batches), about 5 min each side.
3. Pour off all but about 1 TBSP of oil from the pan, add onion and garlic, cook until soft (approx. 3 min).
4. Add tomato paste and cook until this mixture begins to darken, then add chickpeas, Harissa paste, and broth, bring to a simmer.
5. Add chicken and transfer skillet to oven, cook 20-25 min.
6. Remove from oven, top with lemon wedges and fresh chopped parsley. Serve and enjoy!

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Harissa