Because I gotta be me, I'm using dried chickpeas. I threw a couple of handfuls into cold water before going to work.
That night, boiled the chickpeas about 10 minutes until tender, and I chopped up some onions and garlic.
Season bone-in, skin-on chicken thighs with salt and pepper, then place skin side down with a few drops of oil in a cold pan, and turn the heat to medium low. This will help render the fat out of the skin, and make it crispy. Don't move the chicken around, either. if you don't touch it for 8-10 minutes, it will become golden brown.
Remove chicken when browned, and spoon off the schmaltz. If you're like me, you save that like you would bacon fat. Turn heat to low and add your onions and garlic, and cook until soft.
I could have let that brown some more. It can easily get browner than this without burning.
Add the tomato paste, cook for a couple of minutes, then add the cooked chickpeas and harissa, and cook for a few more minutes. Throw in a half cup of broth (dealer's choice).
Nestle the chicken thighs into the chickpea mixture, and toss into a 400 degree oven for about 20 minutes, or until the chicken is cooked through.
Remove chicken, squeeze some lemon juice into the chickpeas, and serve.
That night, boiled the chickpeas about 10 minutes until tender, and I chopped up some onions and garlic.
Season bone-in, skin-on chicken thighs with salt and pepper, then place skin side down with a few drops of oil in a cold pan, and turn the heat to medium low. This will help render the fat out of the skin, and make it crispy. Don't move the chicken around, either. if you don't touch it for 8-10 minutes, it will become golden brown.
Remove chicken when browned, and spoon off the schmaltz. If you're like me, you save that like you would bacon fat. Turn heat to low and add your onions and garlic, and cook until soft.
I could have let that brown some more. It can easily get browner than this without burning.
Add the tomato paste, cook for a couple of minutes, then add the cooked chickpeas and harissa, and cook for a few more minutes. Throw in a half cup of broth (dealer's choice).
Nestle the chicken thighs into the chickpea mixture, and toss into a 400 degree oven for about 20 minutes, or until the chicken is cooked through.
Remove chicken, squeeze some lemon juice into the chickpeas, and serve.
1 comment:
Fuck. Yes. You have inspired me to open my reaaaaaaaaaally old harissa and see if it's still good. And then make the shit out of this.
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