Baked Harissa Chicken with Chickpeas
This super-tasty harissa chicken is full of smoky spices and gentle heat, and it's simple to prepare in one baking pan. Serve with cooked couscous or rice for an easy dinner any night of the week.
Equipment
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs (about 6 thighs)
- Kosher salt and ground black pepper
- 1 15-ounce (425 g) can chickpeas drained
- ½ thinly sliced red onion or 1 large shallot sliced
- 3 tablespoons (45 g) harissa paste
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) ground cumin
- 2 teaspoons smoked paprika
- 2 tablespoons (30 g) grated or pressed garlic (about 2 cloves)
- 2 tablespoons (30 ml) fresh lemon juice
- ½ cup crumbled feta cheese
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 450 (225C) degrees
- Put 2 pounds boneless, skinless chicken thighs (about 6 thighs) in a baking dish or pan large enough to hold the chicken snugly, such as a 3-quart size. Sprinkle the chicken on both sides with about 1 teaspoon of kosher salt and freshly ground pepper to taste. Add 1 15-ounce can chickpeas (drained) and ½ thinly sliced red onion or 1 large shallot to the pan.
- Stir 3 tablespoons harissa paste3 tablespoons extra virgin olive oil, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 2 tablespoons grated or pressed garlic (about 2 cloves), 2 tablespoons fresh lemon juice and remaining ½ teaspoon salt in a small bowl until combined. If the mixture seems thick, stir in a tablespoon or two of chicken broth or water until it has a saucy consistency. Pour over the chicken and toss everything around until the chicken is coated.
- Bake 20 minutes. Flip the chicken pieces over. Continue baking 10 minutes, until the chicken is cooked through and the pan juices are bubbling.
- Top the hot chicken with ½ cup crumbled feta cheese and ½ cup chopped fresh cilantro and serve.
Video
Notes
- Serve with pita, couscous or rice.
- Make ahead: To make your life easier, mix the harissa and seasonings, toss it with the chicken in your baking dish and refrigerate up to one day ahead.
- Leftovers: Leftover chicken can be kept refrigerated up to 5 days. Reheat, covered, at 350 for about 15 minutes. Add a bit more olive oil and some broth or water before reheating if the juices have absorbed into the chicken.
Nutrition
Calories: 298kcalCarbohydrates: 6gProtein: 32gFat: 16gSodium: 283mgFiber: 1gSugar: 1g
