Chopped onion, parsley ready, garlic chopped, harrisa and chicken broth already mixed.
Add a small amount of olive oil, set the stove heat to medium and oven heat to 425. When the pan is hot. add the chicken by laying down away from you.
Fry them for 5 minutes per side. We're looking for crispy here. Work in two batches, 4 at a time. When all 8 are done pour all the liquid into a bowl for later use.
Add the onion, garlic and 2 tablespoons of the fry juice to the pan. Stir often for 3 minutes. Or at least what seems like 3 minutes.
When the onions are soft add the tomato paste. Add more of the reserved chicken juice if it seems a bit dry. Stir for 5 minutes so that the paste is spread out evenly.
Add in the Harissa, broth and sirracha combo, stir to mix.
Pour in the drained and rinsed garbanzo beans. Stir!
Put the chicken in the pan on top of the bean mix, skin up. Put into the oven for 20-25 minutes.
Take it out, rough cut the parsley and sprinkle on top.
Squeeze a wedge of lemon on top each piece of chicken as a last step before serving.
- 1.0 Small white onion
- 2.0 Cans garbanzo beans
- 1.0bnch flat leaf parsley
- 0.0c Cup chicken broth
- 8.0 Chicken thighs with bone
- 2.0Tbsp Tomato paste
- 1.0 Tube Harissa paste. About 1/4 cup.
- 1.0 Clove garlic
- 1.0Tbsp Siracha sauce
- 1.0 Lemon
San Francisco, California