Try this Pan-Roasted Chicken with Harissa Chickpeas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Season chicken with salt and pepper. Brown in oil in heavy skillet until browned, about 5 minutes per side; transfer to a plate. Leaving only 1 Tablespoon oil in the pan, cook onion and garlic until softened, about 3 minutes. Add tomato paste and cook, stirring, about 1 minute, until darkened. Add chickpeas, Harissa, and broth; bring to a simmer. Nestle chicken, skin side up, in the chickpeas; transfer to the oven. Roast 20-25 minutes until chicken is done. Top with parsley
and serve with lemon wedges.
From: bon appetit, Jan., 2014
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 16 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 185.8mg | 6 % | |
Potassium 368.7mg | 10 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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