Pan Roasted Chicken with Harissa Chickpeas


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After venturing in the world of French cooking I thought I would move a little further south and try something African. I started with this Moroccan dish and boy was it delicious! It was a tad on the spicy side but full of flavor and textures. The most time consuming part of the recipe is browning the chicken. You will want a good color on the chicken so don’t turn the chicken until it is nice and crispy.

I made this dish for lunch and was able to get it in the oven in about 15 minutes and then answer emails while it cooked. Making nicer lunches has been exciting around here. I crave flavor and I used think that I had to eat out to get flavor and something exciting for lunch but now I’ve found quick prep items and it has been really fun to switch things up a bit.

Also the bowl I used in the pictures is a new one from a set that Philip got me for our anniversary. I’ve been eyeing these vintage Vignelli pieces and when he surprised me with 4 complete place settings I was shocked! They make me so happy!

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