Chickpeas braise and become tender and creamy, as a luscious sauce develops. Olive oil, lemons, garlic and spicy harissa fuse with bright sun-dried tomatoes for a rich savory one pot dish. —Meredith
chicken thighs, bone-in and skin on
small or medium yellow onion, diced
large carrot, diced
julienned sun-dried tomatoes (preferably soft but not in oil)
Harissa paste (to taste)
cloves of garlic finely chopped
lemons, washed and halved, seeds removed
15 oz cans of chickpeas, rinsed
medium or large zucchini, chopped in 1 inch thick rounds and then halved
fresh parsley, chopped
salt and pepper to taste
In This Recipe
Preheat the oven to 375 degrees. Heat a large Dutch oven on the stove-top to medium heat, but do not add any oil. Pat the chicken thighs dry and sprinkle generously with salt and pepper on both sides. Add them skin-side down to the heated pot (it should sizzle). Brown until chicken easily releases from the pan, about 4 minutes each side. Remove browned chicken to a plate and set aside.
Add the diced onion and carrot to the chicken fat and saute for 1-2 minutes. Add sun-dried tomatoes, dried parsley, and saute for 2 more minutes. Add harissa paste and garlic and stir together, cooking 1 more minute. Clear space on the bottom of the pot and place two lemon halves on the bottom of the pan. Allow the lemons to caramelize for a couple minutes.
Add two cans of chickpeas, olive oil, water, and the juice of the remaining half a lemon. Combine well and add salt (about a teaspoon). Stir chickpeas for a couple minutes until the liquids begin to simmer.
Add the large chunks of zucchini on top, sprinkle with salt and pepper and then fold in. Nestle the chicken pieces on top of the chickpeas, ideally with the lemon halves touching the chicken. Place the pot in the oven uncovered. Cook for 15 minutes and then reduce heat to 350 for 15 more minutes. Sprinkle with fresh parsley before serving.