Harissa Chicken Thighs with Chickpeas & Tahini Yogurt

A very fast and delicious weeknight recipe to have on hand. It’s got all the flavour of a slow cooked meal, yet none of the unnecessary fuss because let’s face it, I don’t have time for that during the work week! Saucy harissa-ry chicken thighs and chickpeas bubble away only briefly, then served alongside some quinoa, wilted seasonal greens and dollops of creamy tahini spiked yogurt – this is weeknight meal material.

Lunch

Dinner

Quick Sticks

Serves 4-6

Prep Time 5 Mins

Cook Time 40 Mins

Method

To serve:
Wilted greens
Quinoa or rice
Pickled onion

1
Season the chicken thighs generously with salt and pepper, then sprinkle over the paprika, turmeric and cumin. Rub each thigh well, ensuring everything is coated in the spice mixture.
2
Heat the olive oil over a high heat in a deep non-stick fry pan for which has a lid. Once the oil is hot, place the chicken into the pan. Sear the chicken for approximately 2.5 minutes on each side or until golden, working in batches to avoid overcrowding the pan. Remove the thighs from the pan and set aside on a plate.
3
Turn the heat down to medium and add the onions, cooking for a few minutes or until they start to soften and turn opaque. Add the garlic and peppers, cooking for a further minute (be mindful not to burn the garlic). Next, add the harissa paste and butter. Once it begins to caramelise, add the sherry vinegar to deglaze the base of the pan.
4
Return the chicken thighs and its jus to the pan, as well as the chickpeas, chicken stock, parsley, coriander, lemon juice and cornstarch, stirring well until combined. Turn down the heat to a low simmer and cover with a lid. Allow to cook for approximately 40 minutes or until the sauce has thickened and the chicken is tender.
5
Meanwhile, make the tahini yogurt by combining the Greek yogurt and tahini in a bowl until smooth. Set aside in the fridge until ready to use.
6
Serve the thighs with wilted greens and quinoa (or rice), along with a generous ladling of sauce. Finishing with a dollop of tahini yogurt and some pickled onion if desired.