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recipe_472_4366957
Harissa Roasted Chicken & Chickpeas
Harissa, a staple in North African cuisine, adds fiery-hot flavor to this roasted chicken and chickpea dish. TSTE®Ã‚® Harissa Seasoning is made into a marinade and then roasted with chicken, carrots, onions, and chickpeas for a spicy medley of African flavors.
_x000D_North African cuisine is largely influenced by the cultures that once occupied or ruled the countries bordering the Mediterranean sea. Berbers, Persians, Romans, Arabs and even French occupants brought different influences to North African cultures. Much like other Mediterranean-bordering countries, fruits, vegetables and grains are a large part of the local diet. Our Harissa Roasted Chicken & Chickpeas recipe features robust spices that would have been introduced to North Africa by traders from the east- and chickpeas which are native to the Mediterranean and Middle Eastern regions of the world.
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.
3 Tbsp. Harissa Seasoning
1 Tbsp. Organic Extra Virgin Olive Oil
1 Tbsp. Organic 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)
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)
Prep Time
10 mins.
Total Time
55 mins.
Cook Time
45 mins.
Yield
4-6 servings
MAKE harissa paste: Mix Harissa Seasoning, ½ Tbsp. lemon juice, and Organic Extra Virgin Olive Oil until a smooth paste is formed.
ADD additional 1 Tbsp. 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.
ADD additional 1 Tbsp. 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.
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