Skillet Harissa Chicken and Chickpeas
Ingredients
- 1 lb boneless, skinless chicken thighs (about 3)
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1½ tsp minced garlic
- ½ (6-oz) can tomato paste
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 cup chicken broth
- 1½ tsp harissa seasoning blend (such as Spice Islands; see Note)
- 1 (5-oz) pkg baby spinach
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomato paste; cook 1 to 2 minutes. Add chickpeas, broth, and harissa; cook 5 minutes.
- Gradually stir spinach into chickpea mixture. Cook 1 to 2 minutes or until spinach is wilted. Return chicken and accumulated juices to skillet; cook 1 to 2 minutes.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
370
|
370
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 810 | 810 |
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