Harissa-Roasted Chicken with Chickpeas

Name: Harissa-Roasted Chicken with Chickpeas
Prep time: 1 h
Total time: 5 h
Yield: Serves 6
Ingredients: ½ cup plain whole-milk Greek-Style Yogurt, homemade or store-bought; About 1/3 cup coarse harissa* from a jar, such as Les Moulins Mahjoub brand; 1 tablespoon lemon juice; About 1 tsp. kosher or sea salt; Pepper; 6 large bone-in, skin-on chicken thighs (2 lbs. total); 1 can (15 oz.) chickpeas, drained and rinsed; 1 large red onion, halved lengthwise and thinly sliced into half-moons; 1 pound carrots, peeled and sliced on the diagonal about 1/4 in. thick; About 1/3 cup coarsely chopped cilantro

4 Ratings
4 Reviews

Tangy yogurt meets bold harissa in the topping for this gutsy chicken dish. Fletcher adapted the recipe from one by her friend Ed Blonz, author of the syndicated column On Nutrition.

By Janet Fletcher

This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

prep:

1 hr

marinate:

4 hrs

total:

5 hrs

Yield:

Serves 6

Nutrition Info

Directions

Step 1
In a bowl, whisk yogurt, harissa, lemon juice, 1 tsp. salt, and several grinds of pepper. Add chicken; turn to coat. "It's a little dry to start, but there's plenty of fat that comes out of the chicken," Fletcher notes. Chill, covered, 4 to 8 hours. "The acid in the yogurt helps tenderize the meat." Remove from refrigerator 30 minutes before cooking.

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Step 2
Preheat oven to 425° with a rack set in upper third. In a bowl, combine chickpeas, onion, and carrots. Season lightly with salt and toss to blend. Make a bed of the vegetables in a 9- by 13-in. baking dish. With a rubber spatula, redistribute marinade so it evenly covers both sides of chicken. Set chicken on vegetables, skin side up. Bake until chicken is deeply browned, about 45 minutes. "It should even be charred in spots."
Step 3
Transfer chicken to a plate. Stir vegetables and add a splash of water if they look dry. Bake until carrots are tender, 10 minutes longer. Stir in 1/3 cup cilantro.
Step 4
To serve, set chicken on vegetables and sprinkle with a little more cilantro.
Step 5
*Find harissa, a Tunisian chile-and-spice paste, at well-stocked grocery stores.

Nutrition Facts

Per Serving:

264 calories; calories from fat 34%; protein 22g; fat 9.9g; saturated fat 2.8g; carbohydrates 17g; fiber 4.2g; sodium 449mg; cholesterol 68mg.

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Per

07/31/2017

This was delicious! My husband and I loved it. Easy clean up too if you use aluminum foil.

Kristin

10/18/2015

I'm always looking for fall and winter "cozy" meals. This fits the bill. I thought that it was very flavorful considering how few ingredients it has.

redcucina

05/19/2015

The prep for this was really, really easy, and the chicken is tender and picks up the harissa spice. But it lacks the complexity or wow factor needed for a 5 star review.

Mastsm

04/19/2015

Most recipes I see in magazines and try at home have been disappointing. This one was exceptional. After a long hunt for Harissa in the S. Seattle area, I finally found some at Big John's Pacific Food Importers. This was an easy recipe to make. The flavor that that the vegetables picked up from cooking under the chicken was outstanding, as was the flavor of the chicken. I hope to make this one again and again.

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