harissa chicken with chickpeas

Serves: 4

Ingredients:
1 tablespoon olive oil
6 chicken thighs (boneless and skinless)
1 onion (cut into large wedges)
3 cloves garlic (minced)
2 tablespoons tomato paste
1 can chickpeas (drained and rinsed)
1/4 cup harissa paste
2/3 cup chicken stock
1/4 cup coriander
salt and pepper (to taste)
1 lemon (sliced)
harissa yoghurt sauce
3/4 cup plain greek yoghurt
1-2 tablespoons harissa paste
2 tablespoons lemon juice
salt and pepper (to taste)

Method:
chicken: preheat oven to 200c. heat oil in a 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.
return chicken to the skillet and scatter lemon slices around. place in oven and roast for 20-25 minutes, until chicken is cooked through. top with cilantro and serve with harissa yoghurt sauce on the side. if you'd like your chicken more browned on top, pop it under a broiler set on high for a minute or two.
harissa yoghurt sauce:  · in a small bowl, combine yoghurt, harissa and lemon juice. season to taste with salt and pepper.