Harissa Chickpea & Chicken Skillet

Ingredients

• 1 1/2 lb. 

  boneless, skinless chicken thighs

• Kosher salt 

• Freshly ground black pepper

• 2 tbsp. 

  extra-virgin olive oil

• 1/2 tsp. 

  cumin seeds

• 4 

  shallots, thinly sliced

• 1 

  (1/2") piece ginger, peeled, grated

• 3 

  cloves garlic, thinly sliced

• 2 tbsp. 

  harissa

• 2 tbsp. 

  tomato paste

• 1 tbsp. 

  honey 

• 1 

  (15-oz.) can chickpeas, drained, rinsed

• Zest and juice of 1 lemon

• 1/2 c. 

  full-fat Greek yogurt

• 2 tbsp. 

  chopped fresh cilantro leaves

• 2 tbsp. 

  chopped fresh mint leaves

Description

1. Step 1Preheat oven to 350°. Pat chicken dry with paper towels; generously season both sides with salt and pepper. 
2. Step 2In a large heatproof skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until deep golden brown on both sides, 6 to 7 minutes per side. Transfer to a plate. 
3. Step 3Reduce heat to medium. In same skillet over medium-high heat, toast cumin, stirring occasionally, until fragrant, about 30 seconds. Add shallot, ginger, garlic, and 3/4 cup water. Using a wooden spoon, scrape up any browned bits on bottom of pan. Stir in harissa, tomato paste, and honey until combined. Stir in chickpeas until fully coated in sauce; season with salt and pepper. Nestle chicken into pan as well as any accumulated juices.
4. Step 4Transfer skillet to oven. Roast until sauce is sticky and darkened in color, and an instant-read thermometer inserted into thickest part of chicken registers 185°, 15 to 20 minutes.
5. Step 5Meanwhile, in a medium bowl, combine lemon zest and juice. Whisk in yogurt; season with salt and pepper.
6. Step 6Drizzle citrus yogurt over chicken. Sprinkle with cilantro and mint.