GRILLED CHICKEN AND HARISSA CHICKPEAS

GRILLED CHICKEN AND HARISSA CHICKPEAS
GRILLED CHICKEN AND HARISSA CHICKPEAS

Yield Portion Size

30 portions (2 thighs and 1/2 cup chickpeas)
15 lbs
Boneless skinless chicken thighs
Kosher salt
Coarse ground black pepper
1/2 cup
Canola oil, divided
3
Yellow onions, julienned
6
Red bell peppers, seeds removed, large dice
6
Yellow bell pepper, seeds removed, large dice
1 (#10) can
1 (#10) can
Garbanzo beans, drained, rinsed
20 oz
Spicy harissa sauce
1 cup
Capers, drained
View Nutrition Information

Directions

  1. Step 1

    Season chicken thighs well with salt and pepper.

  2. Step 2

    In a large rondeau, heat 1/4 cup of oil over medium heat, 2 minutes.

  3. Step 3

    Sear chicken thighs on both sides until golden brown, about 3 minutes per side. Remove chicken and set aside.

  4. Step 4

    In the same rondeau, add the remaining 1/4 cup oil. Sauté the onions and bell peppers until soft and onions are translucent, about 10 minutes. Add tomatoes and garbanzo beans. Cook 15 minutes, stirring occasionally until sauce begins to thicken slightly. Stir in harissa.

  5. Step 5

    Return chicken thighs to the pan and reduce heat. Cover and simmer 25 to 30 minutes until chicken is fork tender and fully cooked.

  6. Step 6

    Finish with capers. Stir and serve.

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