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Harissa Chicken and Tangerine Chickpeas with a Yogurt Sauce

By Olive Amelia  •   2 minute read

Harissa Chicken and Tangerine Chickpeas with a Yogurt Sauce

Spicy, creamy, and tangy all in one irresistible dish!

This bold and vibrant recipe combines the smoky heat of Harissa Olive Oil with the bright citrus notes of Tangerine Balsamic Vinegar—balanced perfectly by a cooling yogurt sauce. It's an easy yet impressive dish packed with flavor!

Ingredients:

For the Chicken:

  • 4 Tbsp. Olive Amelia Harissa Olive Oil

  • 3 Tbsp. Salt Sisters Herb Blend

  • 6 boneless, skinless chicken thighs

  • 4 cloves garlic, minced

  • 2 onions, large dice

  • 2 Tbsp. tomato paste

  • 1 can chickpeas, rinsed and drained

  • ½ c. chicken broth

  • 4 Tbsp. Olive Amelia Tangerine Balsamic Vinegar

  • ¼ c. fresh cilantro, chopped

For the Harissa Tangerine Yogurt Sauce:

  • ¾ c. plain Greek yogurt

  • 1 Tbsp. Harissa Olive Oil

  • 2 Tbsp. Tangerine Balsamic Vinegar

  • 1 Tbsp. Salt Sisters Herb Blend

Instructions:

  1. In a small bowl, whisk together Greek yogurt, Harissa Olive Oil, Tangerine Balsamic, and Herb Blend. Set aside in the refrigerator until ready to serve.

  2. Preheat oven to 425°F.

  3. In a large oven-safe skillet, heat 3 Tbsp. Harissa Olive Oil over medium-high heat. Season chicken thighs with 2 Tbsp. Salt Sisters Herb Blend. Sear the chicken for about 5 minutes per side until golden brown. (Chicken does not need to be fully cooked yet.) Remove chicken from the pan and set aside.

  4. Reduce heat to medium. Add garlic and diced onions to the same pan. Sauté until softened, about 3 minutes. Stir in tomato paste and cook for another 2 minutes. Season with 1 Tbsp. Herb Blend, then add chickpeas, chicken broth, and 2 Tbsp. Tangerine Balsamic.

  5. Return the chicken to the skillet, nestling it into the sauce. Transfer the pan to the oven and roast for 22 minutes, or until the chicken is cooked through.

  6. Garnish with fresh cilantro and serve alongside the Harissa Tangerine Yogurt Sauce.

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