Wednesday, March 9, 2016

Pan-Roasted Chicken with Harissa and Chickpeas

Happy Wednesday everyone, that means I am only a couple days away from going on my Portland Dining Month adventure!  We finally narrowed it down to our top choice and my fiance and I are going to go to Accanto on a double date this Friday.  Their special dining month menu just ultimately looks the best to us, it is:

First course (choose one):
Paté di Campagna: pork terrine with whole grain mustard, charred bread and parsley
Tortino di riso con carciofi: risotto pancake stuffed with artichokes, pecorino and tomato jam
Second course (choose one):
Zuppa di pasta e fagioli with cannellini beans, macaroni, tomatoes and vegetable broth
Insalata di Caesar with chicories, crispy ciabatta, parmigiano and boquerones
Third course (choose one):
Strozzapreti con funghi e: ricotta, house pasta, soffrito with mushrooms, spinach, ricotta and soft boiled egg
Lombata di maiale balsamico: roasted pork loin, portabello and sundried tomatoes, escarole and balsamic demi-glace
Fourth course:

Plus most of the menus are only 3 courses and this one is 4, can't beat that!  Of course I will take pictures and give you a full review next week.  I also have never been to Accanto and the Yelp reviews seemed to definitely give it a good name!  Onto the food I made, I adapted this recipe and enjoyed this meal so much I couldn't wait to eat the leftovers! And I served it with a side of wilted spinach.

Serves 4

The Ingredients
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
¼ cup harissa paste
½ cup chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

The Process
1.  Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

2.  Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

3.  Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

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