It's food month here at OkayAfrica and that means that we'll be exploring different African delicacies, sharing recipes, highlighting the best spots for African cuisine, and dropping quick food videos throughout the month of November, so get your taste buds ready.One things for certain: African food is just as diverse as its people.
A wonderful dish that everyone will enjoy
Nov 15, 2017 | 3:29 pm
I created this excellent recipe when I was desperate to add a vegetarian dish to our Easter menu.—Phyllis Good, author of Stock the Crock
Calories Per Serving
NotesFreeze any leftovers in an airtight container for up to 3 months.
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Yield: 4-6 servingsIngredients1 tablespoon olive oil8 chicken thighs, skin-on, bone-in, about poundsKosher salt and freshly ground black pepper1 small onion, finely chopped2 cloves garlic, finely chopped2 tablespoons tomato paste2 15 ounce cans chickpeas, rinsed1/4 cup harissa paste1/2 cup low-sodium chicken broth or vegetable broth1/4 cup chopped fresh flat-leaf parsleyLemon wedges, for servingMethod of Preparation1.Season chicken with salt and pepper.
In a small bowl, whisk together the mustard, lemon or lime juice and zest, water, harissa and salt until well-blended.Slowly whisk in the olive oil until blended.