Oven-Roasted Harissa Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
6
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Calories
359 kcal
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Course
Main Course
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Cuisine
Mediterranean
Oven-Roasted Harissa Chicken
Description
The recipe begins by charring a red bell pepper in the oven, then steaming it in a paper bag to loosen the skin. Toasting coriander, cumin, and caraway seeds intensifies their aroma before grinding them into a powder. The spices are combined with cooked onions, garlic, fresh red chilies, red pepper flakes, lemon juice and zest, tomato paste, salt, and pureed roasted pepper in a blender. Greek yogurt is stirred in last to create a creamy, spicy harissa paste.
Chicken thighs are coated with this paste in a sealed bag to marinate and absorb the flavors. The skin-on thighs are placed with lemon slices and red onion wedges in the oven and roasted until the chicken develops crisped skin and the meat is cooked through. The cilantro garnish adds a fresh note upon serving.
This chicken pairs well with simple sides like grains or vegetables to balance its vibrant spice and richness.
Ingredients
- 1 red bell pepper
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon caraway seeds
- ½ teaspoon olive oil
- ¼ yellow onion coarsely chopped
- 3 cloves garlic coursely chopped
- 2 red chili seeded and coarsely chopped, mild, fresh
- ⅛ teaspoon red chili flakes
- lemon zest and juice of one lemon
- 1 ½ teaspoons tomato paste
- 1 teaspoon kosher salt
- 2 tablespoons Greek yogurt
- 6 chicken thighs bone in, skin on, trimmed of excess fat
- 1 lemon thinly sliced into 6 rounds.
- 1 small red onion peeled and thinly sliced into wedges
- ¼ cup cilantro leaves for garnish
Instructions
- Preheat oven to 400 degrees. Place whole bell pepper on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender. Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
- In a small skillet toast the coriander, cumin and caraway seeds until fragrant, and beginning to sizzle and pop, about 3-4 minutes. Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
- Heat the oil in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6-8 minutes until fragrant and slightly browned.
- Peel the skin and remove the seeds from the bell pepper. Add the bell pepper flesh to a blender. Add the spices, the onion mixture, red pepper flakes, lemon juice and zest, tomato paste and salt.
- Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
- Place the chicken thighs in a gallon zip-top baggie. Add the harissa mixture. Squeeze most of the air out of the baggie and seal it. Work the harissa and chicken together until the thighs are well coated. Refrigerate overnight.
- Preheat the oven to 425.
- Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over and around the chicken. Top each chicken thigh with a slice of the lemon and roast for 5 minutes. Reduce the oven temperature to 350 and cook for another 12-15 minutes, until the chicken is almost cooked. Then, place it under the broiler for 2-3 minutes to give it extra color and cook it through completely. Sprinkle with fresh cilantro just before serving.
- Delicious with jasmine rice, couscous or crispy roasted potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 118mg | 39% |
| Sodium | 804mg | 34% |
| Potassium | 370mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 27.5mg | 31% |
| Calcium | 28mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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