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Preparation time
30-60 min
Servings
4
Ingredients
1 pound chicken thighs, cut into 3/4-inch pieces
1 to 2 teaspoons harissa paste (Korean chile paste works well)
2 cloves garlic, minced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
12 ounces snow pea pods, trimmed
15 ounce chickpeas, rinsed and drained
½ cup chicken broth
¼ teaspoon salt
1 lemon
⅓ cup snipped fresh parsley
¼ cup pitted Kalamata olives, halved
¼ cup plain Greek yogurt
4 1-ounce slices French bread, toasted
Instructions
- In a medium bowl combine chicken, harissa paste and garlic; toss to coat. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until no longer pink. Remove from skillet.
- In skillet combine the cherry tomatoes, snow peas, garbanzo beans, chicken broth and salt. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until tomatoes are softened and pea pods are tender. Return chicken to skillet.
- Meanwhile, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Stir lemon zest and juice, parsley and olives into chicken mixture. Top servings with yogurt and serve with bread for dipping.