Harissa Chicken, Sweet Potato and Chickpea Skillet

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Harissa chicken is spicy, but balanced out by the sweet potatoes and cool, creamy, herb yogurt sauce.

Prep Time20

Cook Time15

Total Time35

Course: Skillet + One Pot Meals

Cuisine: Mediterranean

Keyword: harissa chicken

Servings: servings

1/2 yellow onion, diced
1 1/2 cups par-cooked peeled and diced sweet potatoes, *See note on par-cooking*
15 ounce can chickpeas, rinsed and drained
3 tablespoons harissa sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and fresh ground black pepper to taste
1/2 of a lemon
Crumbled feta and fresh dill for toppings

In a bowl of freezer bag mix together 2 tablespoons harissa, 1/2 teaspoon cumin and salt, 1/4 teaspoon coriander and black pepper to taste. Add in the chicken and coat it in the mixture. Set aside and let it marinade while you prep everything else.
Whisk together all of the ingredients for the yogurt sauce and set aside or refrigerate until ready to serve.
Heat a large skillet over medium-high heat. Swirl 2 teaspoons of olive oil around the bottom of the hot skillet to coat it. Add the chicken to the skillet and cook for 4-6 minutes per side or until the internal temperature reaches 165° F. Remove the cooked chicken from the skillet onto a plate and cover with foil to keep it warm.
Turn the heat down to medium and add another teaspoon of olive oil to the skillet. Add in the onion and par-cooked sweet potato and sauté for 2-3 minutes. Add in the chickpeas and remaining harissa sauce and spices. Stir together and let everything heat through for a minute. Taste for seasoning.
Nestle the chicken back into the skillet and squeeze the juice of 1/2 of a lemon over everything. Remove the skillet from the heat and top with crumbled feta, the herb yogurt sauce and fresh dill.

To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.