3 ratings

One Pot Harissa Chicken With Chickpeas and Yogurt

A fuss-free dish that’s easy to make at home

This One Pot Harissa Chicken with Chickpeas and Yogurt is a fuss-free dish that’s easy to make at home. Spicy, fragrant harissa reduces and coats the chicken and chickpeas as they roast, and a creamy yogurt harissa sauce finishes it all off.


See recipe with photos on the blog: http://www.platingsandpairings.com/one-pot-harissa-chicken-chickpeas-yog... (Posted here with author's permission).


Harissa Yogurt Sauce

  • 6 Ounces Plain Greek yogurt
  • 1 Tablespoon Harissa paste
  • 1 Tablespoon lemon juice
  • salt & pepper


  • 1 Tablespoon olive oil
  • 6 Foster Farms Simply Raised boneless, skinless chicken thighs
  • 1 onion, cut into 12 wedges
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 15 Ounces can of chickpeas, drained and rinsed
  • 1/4 Cup Harissa paste
  • 1/2 Cup Soup, chicken broth, low sodium, canned
  • 1/4 Cup cilantro, chopped
  • salt & pepper
  • Lemon wedges


Harissa Yogurt Sauce

In a small bowl combine yogurt, harissa and lemon juice. Season to taste with salt and pepper.


Preheat oven to 425 degrees. Heat oil in large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 4-5 minutes per side, until browned. (The chicken does not need to be fully cooked through.) Set aside. Reduce heat to medium and add onion and garlic to the skillet. Cook for 2-3 minutes, until softened. Add tomato paste and allow to brown for a minute or two. Add chickpeas, harissa and chicken broth and bring to a simmer. Return chicken to the skillet and place in oven. Roast for 20-25 minutes, until chicken is cooked through. Top with cilantro and serve with lemon wedges and harissa yogurt on the side.