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Harissa, a staple in North African cuisine, adds fiery-hot flavor to this roasted chicken and chickpea dish. TSTE® Harissa Seasoning is made into a marinade and then roasted with chicken, carrots, onions, and chickpeas for a spicy medley of African flavors.
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.
From TSTE®3 TBS TSTE® Harissa Seasoning1 TBS TSTE® Organic Extra Virgin Olive Oil
From the Grocer1½ TBS lemon juice, divided ½ cup Greek yogurt ½ tsp salt2 lbs chicken leg quarters2 red onions, cut into wedges1 lb baby carrots15 oz can chickpeasFresh 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
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