Step 1 of 8
Skillet Harissa Chicken
Preheat the oven to 425°F.
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Step 2 of 8
Skillet Harissa Chicken
Slice the onion through root end into 1/2-inch wedges. Cut the carrots on an angle into 1/2-inch slices. Set aside.
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Step 3 of 8
Skillet Harissa Chicken
Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Arrange in the pan, flat side down, and cook until golden brown, about 3 minutes. Transfer to a plate and set aside, leaving the drippings in the pan.
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Step 4 of 8
Skillet Harissa Chicken
Add the onion and carrots to the pan and cook over medium heat until translucent, about 4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.
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Step 5 of 8
Skillet Harissa Chicken
Stir the chicken broth, harissa paste, and cumin into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chicken and turn in the sauce mixture to coat, then stir in the chickpeas. Bring to a simmer.
PRO TIP The spiciness of harissa varies by brand, so taste before adding it to the sauce and adjust the amount, keeping in mind that it will be diluted by broth. You can also stir more into the finished dish, if desired.
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Step 6 of 8
Skillet Harissa Chicken
Bake the chicken, uncovered, on middle rack of oven until an instant-read thermometer registers 165°F when inserted into center of largest thigh, 20-25 minutes.
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Step 7 of 8
Skillet Harissa Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
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Step 8 of 8
Skillet Harissa Chicken
Finely chop the cilantro. Transfer to a small bowl and combine with the yogurt. Serve chicken and vegetables with yogurt on top.
