Name: Harissa Chicken and Chickpeas
Ingredients: 6-8 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 2 lemons; 4 large garlic cloves, minced; 2 Tbsp Rumi Harissa spice blend; 2 tablespoons Rumi Spice Harissa spice blend; 1 medium red onion, cut into 1/2-inch wedges; 1 (15-ounce) can chickpeas, drained and rinsed; 1/2 cup golden raisins; ¼ cup fresh herbs, such as parsley, cilantro, and/or dill, roughly chopped

RECIPES

Harissa Chicken and Chickpeas

Table of Contents

This vibrant, comforting dish comes together with minimal prep in just one skillet. Perfect for a hearty weeknight meal, yet gorgeous enough for your next dinner party spread.

Our signature harissa spice adds warming, peppery notes to complement the nutty chickpeas and sweet golden raisins. It's zesty and bright, comforting and cozy. It's just what your dinner rotation needs.

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Harissa

Rumi Spice

$10.99

Harissa Chicken and Chickpeas

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Ingredients

6-8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 lemons
4 large garlic cloves, minced
2 Tbsp Rumi Harissa spice blend
2 tablespoons Rumi Spice Harissa spice blend
1 medium red onion, cut into 1/2-inch wedges
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup golden raisins
¼ cup fresh herbs, such as parsley, cilantro, and/or dill, roughly chopped

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Directions

Pat the chicken dry and season on all sides with salt and pepper. Add to a large mixing bowl or resealable Ziploc bag.
In a small bowl, whisk together the olive oil, the juice from one lemon (about 2 Tbsp fresh lemon juice), garlic, Harissa, and a pinch of salt. Cut the remaining lemon into thin rounds.
Pour about half of the marinade over the chicken, tossing to coat. Let the chicken marinate while you prepare the rest of your ingredients, or cover and refrigerate up to overnight (the longer the better)!
Preheat the oven to 425 degrees F.
Spread the onion wedges, chickpeas, and lemon rounds in a single layer in a large cast-iron skillet or rimmed baking sheet. Nestle in the chicken. Pour the remaining Harissa marinade over top and season with a pinch of salt.
Transfer to the oven and bake for about 30 minutes.
Remove from the oven, give the vegetables a toss and add in the golden raisins.
Continue roasting for 10-15 minutes more, until the chicken is cooked through and the onions are tender and beginning to brown.
If desired, turn the oven to broil and broil on the upper oven rack until the chicken skin is deep golden brown and crispy, about 2-3 minutes.
Top with fresh herbs and serve over couscous or your favorite grain.