Preheat your oven to 425°F. This high temperature will help ensure that the chicken gets that lovely sear while cooking through perfectly.
Season the chicken thighs generously on both sides with Kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s crucial for flavor.
In a large cast-iron skillet, warm olive oil over medium-high heat until it shimmers. This means it's ready for the chicken.
Carefully place the chicken in the skillet, skin-side down. Sear for about 4 to 5 minutes until the skin is golden brown and crispy. Be cautious of splattering oil!
Once golden, flip the chicken and cook for another 4 to 5 minutes on the other side. You want a nice color on both sides.
Transfer the chicken to a plate and set aside. This allows the chicken to rest while you prepare the flavorful base.
Drain off all but 1 tablespoon of fat from the pan, keeping those tasty brown bits stuck to the bottom. Add the onion and garlic to the pan, stirring and scraping to release those flavors.
Cook the onion and garlic, stirring frequently until softened, about 3 minutes. Your kitchen should be smelling delightful by now!
Stir in the tomato paste and cook for 1 minute. This helps deepen the flavors and thicken the mixture.
Add the chickpeas, harissa, and chicken stock, bringing the mixture to a simmer. This creates a delicious bed for the chicken to rest in.
Nestle the chicken thighs skin-side up in the chickpea mixture. This allows the flavors to meld beautifully.
Carefully transfer the skillet to your preheated oven and roast for about 20 to 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
Once cooked, remove from the oven and let it rest for a few minutes before serving. This will keep the chicken juicy.
Serve hot, ensuring you spoon some of the lovely chickpea mixture over the chicken. Enjoy!
