Harissa Chicken
70kcal
Ingredients
- 8 pieces bone-in chicken thighs (about 4 pounds)
- 6 tablespoon plain Greek yogurt (see notes)
- 4 tablespoon Harissa paste (recommended: Trader's Joe Harrisa Paste)
- 2 tablespoon olive oil
- 2 tablespoon minced garlic
- 2 teaspoon 100% honey
- 2 teaspoon dried rosemary (or about 2 tablespoons minced fresh rosemary)
- 1 teaspoon smoked paprika powder
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 teaspoon salt (or use less or more according to your liking)
Produce:
- 1 extra large green bell pepper (cut the pepper into medium strips).
- 1 extra large red bell pepper (cut the pepper into medium strips).
- 1 large red onion (cut into big chunks)
- Green Olives
Method
- Preheat the oven to 425°F.
- Place a ziplock bag over a bowl. Add to it yogurt, harissa paste, minced garlic, dried rosemary, cinnamon, smoked paprika, honey, oil, salt, and pepper. Stir until well combined.
- Add chicken thighs into the ziplock, then seal tightly and spread the paste all over the chicken. Give it a quick massage so the meat is fully covered with the marinade sauce.
- Marinate the chicken for 30 minutes or up to 2 hours in the fridge.
- Transfer the chicken thighs with skin side up onto a large sheet pan. Roast the chicken for 20 minutes.
- Remove the chicken from the heat, then toss the red onion, bell peppers lightly. .
- Put the pan back into the oven. Cook for 20 minutes or longer or until the thermometer reads 165°F
- Turn off the oven, remove the chicken from the oven and add some fresh olives (optional) before serving.
Nutrition
Calories70kcalCarbohydrates7gProtein2gFat4gSaturated Fat1gCholesterol2mgSodium689mgPotassium135mgFiber1gSugar4gVitamin A695IUVitamin C34mgCalcium22mgIron1mg