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Pan Roasted Chicken with Harissa Chickpeas

Pan Roasted Chicken with Harissa Chickpeas

2 tablespoons Kings Extra Virgin Olive Oil
8 chicken thighs, skin-on and bone-in
1 medium white onion, finely chopped
4 cloves fresh garlic, finely chopped
2 tablespoons Kings Tomato Paste
2-15 ounce cans chickpeas, drained and rinsed
2 sprigs Kings Organic Fresh Thyme
¼ cup Harissa paste*
½ cup low sodium chicken broth
¼ cup good quality white wine
¼ cup Kings Organic Fresh Parsley, chopped
Salt and freshly ground black pepper
Lemon wedges, for serving

  1. Preheat oven to 425°F. In a heavy bottom sauce pan or Dutch oven, heat 1 tablespoon of olive oil. Season chicken with salt and pepper and sear seasoned chicken in hot pan, skin side down. Working in 2 batches, cook chicken until browned, about 5 minutes per side; transfer to a plate.
  2. Pour off all drippings from pan and return to heat. Add 1 tablespoon of olive oil, onion and garlic. Cook, stirring often until softened, about 3 minutes. Add tomato paste and cook for about 1 minute. Add chickpeas, thyme, Harissa paste, chicken broth and white wine; bring to a simmer.
  3. Place seared chicken, skin side up, in chickpeas mixture; transfer cooking vessel to the oven. Roast until chicken is cooked through, 20–25 minutes or until an internal temperature reaches 170°F. Remove sprigs of thyme and top with parsley. Serve with lemon wedges.

*Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other chili peppers, spices and herbs.