Harissa + Sun-dried Tomato Chicken + Chickpea Bake

Directions

1. 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.
2. 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.
3. 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.
4. 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.