Spicy Red Pepper Chicken and Chickpeas

Ingredients for 3 servings

• 1 tablespoon olive oil
• 1 lb chicken thighs, fat trimmed
• Pinch of sea salt & pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6oz tomato paste
• 1/3 cup Harissa sauce
• 1 can (15oz) chickpeas, drained
• 1 1/2 cups no salt added chicken broth
• 1 small/medium head cauliflower, riced

Garnish
Fresh parsley

1. Set a large skillet on medium high heat.
2. Season chicken breasts with a pinch of sea salt & pepper.
3. Once the skillet is hot, add oil and then the chicken thighs. Sear for about 3 minutes, or until dark spots appear on the edges. Remove the chicken thighs from the skillet and set aside.
4. Place the skillet back on the heat and reduce to medium.
5. Add onion and garlic and cook until the onions turn brown and translucent, about 3 minutes.
6. Add the Harissa and tomato paste and cook with the onions for about 1 minute until fragrant. Add the chickpeas and stir for 1 minute.
7. Reduce the heat to low-medium, then pour in the chicken broth. Bring the pot to a light simmer, then add the chicken thighs back to the pot. Cover and simmer for 6 – 8 minutes until the chicken is cooked through. Note: for deeper flavor, simmer on low for 15 – 20 minutes.
8. Season to taste with sea salt & pepper, then garnish with fresh parsley.