3 TBS TSTE® Harissa Seasoning
1 TBS TSTE® Organic Extra Virgin Olive Oil
From the Grocer
1½ TBS 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)
MAKE harissa paste. Mix TSTE® Harissa Seasoning, ½ TBS lemon juice, and TSTE® Organic Extra Virgin Olive Oil until a smooth paste is formed.
ADD additional 1 TBS lemon juice, Greek yogurt, and ½ tsp salt. Pour over the chicken. Cover and refrigerate overnight.
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).
BASTE chicken and vegetables in pan juices.
TOP with fresh parsley or mint and serve with a side of couscous.
Yield: 4-6 servings
Total Time: 55 mins
Prep: 10 mins
Cook: 45 mins