Harissa Roasted Chicken & Chickpeas

The Spice & Tea Exchange
Servings

2 servings

Prep Time

10 minutes

Cook Time

45 minutes

Harissa, a staple in North African cuisine, adds fiery-hot flavor to this roasted chicken and chickpea dish. Harissa Seasoning is made into a marinade and then roasted with chicken, carrots, onions, and chickpeas for a spicy medley of African flavors.
Harissa Roasted Chicken & Chickpeas

Ingredients

  • 3 Tbsp. Harissa Seasoning
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 ½ Tbsp. lemon juice, divided
  • ½ cup Greek yogurt
  • ½ tsp. salt
  • 2 lbs chicken leg quarters
  • 2 red onions, cut into wedges
  • 1 lb baby carrots
  • 15 oz. can chickpeas
  • Fresh parsley or mint, chopped (optional topping)
  • Couscous (optional side)

Directions

  1. MAKE harissa paste: Mix Harissa Seasoning, ½ Tbsp. lemon juice, and Extra Virgin Olive Oil until a smooth paste is formed.
  2. ADD additional 1 Tbsp. lemon juice, Greek yogurt, and ½ tsp. salt. Pour over the chicken. Cover and refrigerate overnight.
  3. REMOVE chicken from marinade. Grease an ovenproof skillet. Add onions, baby carrots, and chickpeas on the bottom. Rest chicken on top. Roast at 400°F for 45 mins. (or until chicken's internal temperature reaches 165°F).
  4. BASTE chicken and vegetables in pan juices.
  5. TOP with fresh parsley or mint and serve with a side of couscous.
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