GRILLED CHICKEN AND HARISSA CHICKPEAS
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 19 g | 6% |
Cholesterol | 226 mg | 75% |
Total Fat | 20 g | 30% |
Iron | 3 mg | 17% |
Potassium | 684 mg | 0% |
Calories | 445 kcal | 22% |
Sodium | 789 mg | 33% |
Protein | 47 g | 93% |
Polyunsaturated Fat | 5 g | 23% |
Saturated Fat | 4 g | 22% |
Sugars | 3 g | 0% |
Vitamin C | 132 mg | 220% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Season chicken thighs well with salt and pepper.
-
Step 2
In a large rondeau, heat 1/4 cup of oil over medium heat, 2 minutes.
-
Step 3
Sear chicken thighs on both sides until golden brown, about 3 minutes per side. Remove chicken and set aside.
-
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.
-
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.
-
Step 6
Finish with capers. Stir and serve.
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