Roasted Chicken with Tunisian Harissa Chickpeas

Mike purchased harissa sauce for me.  I chose this recipe because it seems appealing and easy. 

Harissa sauce is Tunisian. Use it as a condiment for meat or fish, add it to roasted vegetables, or stir into stews and soups.  The ingredients are green pepper, green chili pepper, garlic, olive oil, vinegar, salt, and cumin.

•Credits - Bon Appetit January 2014 issue

Ingredients:

•1 tablespoon olive oil
•8 skin-on, bone-in chicken thighs (about 3 lb.)
•Kosher salt and freshly ground black pepper
•1 small onion, finely chopped
•2 cloves garlic, finely chopped
•2 tablespoons tomato paste
•2 15-oz. cans chickpeas, rinsed
•¼ cup harissa paste
•½ cup low-sodium chicken broth
•¼ cup chopped fresh flat-leaf parsley
•Lemon wedges, for serving

Directions:

Pre-heat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Pour off all but 1 Tbsp. drippings 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 chickpeas, harissa, and broth; bring to a simmer.

Nestle chicken, skin side up, add the chickpea mixture, and transfer skillet to oven.  Roast until chicken is cooked through, 20–25 minutes.  Top with parsley and serve with lemon wedges for squeezing over.