Harissa Chicken and Tangerine Chickpeas with a Yogurt Sauce

Spicy, creamy, and tangy all in one dish!

Ingredients:

• 4 tbsp. Harissa Olive Oil
• 3 tbsp. S.A.L.T. Sisters Herb Blend
• 6 chicken thighs, boneless, skinless
• 4 cloves garlic, minced
• 2 onions, large dice
• 2 tbsp. tomato paste
• 1 can chickpeas, rinsed, drained
• 1/2 cup chicken broth
• 4 tbsp. Tangerine Balsamic Vinegar
• 1/4 cup cilantro, chopped

Harissa Tangerine Yogurt Sauce:

• 3/4 cup plain Greek Yogurt
• 1 tbsp.  Harissa Olive Oil
• 2  tbsp. Tangerine Balsamic Vinegar
• 1 tbsp. S.A.L.T. Sisters Herb Blend

Directions: 

Harissa Tangerine Yogurt Sauce:

1. In a bowl combine all the ingredients and mix well.

Harissa Chicken:

1. Preheat the oven to 425 degrees.

2. In a large oven safe pan, heat 3 tbsp. of Harissa Olive Oil over medium-high heat. 

3. Season the chicken with 2 tbsp. S.A.L.T Sisters Herb Blend.

4. Cook the chicken thighs for 5 minutes per side, until nicely browned.

5. The chicken will not need to be cooked throughout. 

6. Remove chicken from the pan and reduce the heat to medium.

7. Add the garlic and onion to the pan.

8. Cook until softened, 3 minutes. 

9. Add tomato paste and cook for 2 minutes.

10. Season with 1 tbsp. S.A.L.T Sisters Herb Blend.

11. Add the chickpeas, chicken broth, and 2 tbsp. Tangerine Balsamic Vinegar.

12. Place chicken back into the pan.

13.  Put in the oven and roast for 22 minutes, or until the chicken is cooked throughout.

14. Dress with fresh cilantro and serve with the Harissa Tangerine Yogurt Sauce.