Harissa Honey Chicken & Crispy Chickpea Skillet with Whipped Lemon Yogurt

This skillet combines sweet, spicy harissa-honey glazed chicken thighs with ultra-crispy chickpeas in one pan. The whipped lemon yogurt adds creamy tang that balances the heat perfectly. It's a restaurant-quality high-protein meal with minimal cleanup and maximum flavor impact.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 (15 oz) can chickpeas, rinsed and dried thoroughly
• 3 tbsp harissa paste
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Pat chicken thighs dry and season generously with salt, pepper, smoked paprika, and cumin.
2. Heat olive oil in large skillet over medium-high. Add chicken and cook 5-6 minutes per side until golden. Remove to plate.
3. Add chickpeas to same skillet. Cook 8-10 minutes, shaking pan occasionally, until deeply crispy and browned.
4. While chickpeas cook, whisk together harissa paste, honey, and minced garlic in small bowl.
5. Return chicken to skillet with chickpeas. Pour harissa-honey mixture over everything, tossing gently to coat.
6. Reduce heat to medium-low. Cook 3-4 minutes until sauce is bubbly and glazes chicken beautifully.
7. In separate bowl, whip Greek yogurt with lemon zest, 1 tbsp lemon juice, and pinch of salt until smooth and fluffy.
8. Serve chicken and chickpeas drizzled with remaining pan sauce, topped with whipped lemon yogurt and fresh herbs.

Chef's Note

Dry chickpeas thoroughly with paper towels before cooking - this is the secret to achieving restaurant-level crispiness without deep frying.

Make-Ahead Tips

Harissa-honey sauce can be mixed 2 days ahead. Chicken marinates well in spice rub overnight. Reheat gently to maintain crispy texture.

Substitutions

Use chicken breasts instead of thighs. Maple syrup replaces honey. Tahini thinned with lemon juice substitutes yogurt for dairy-free.