Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Oven-Roasted Harissa Chicken

16 INGREDIENTS • 14 STEPS • 1HR

Oven-Roasted Harissa Chicken

Recipe
4.0
3 ratings
Make the harissa marinade the night before and let the chicken pieces soak in it. The yogurt helps to tenderize the chicken and the bell pepper, chilies and spices give it a tangy heat. Delicious with jasmine rice, couscous or crispy roasted potatoes. Adapted from Ottolenghi The Cookbook.
Love This Recipe?
Add to plan
logo
Oven-Roasted Harissa Chicken
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Make the harissa marinade the night before and let the chicken pieces soak in it. The yogurt helps to tenderize the chicken and the bell pepper, chilies and spices give it a tangy heat. Delicious with jasmine rice, couscous or crispy roasted potatoes. Adapted from Ottolenghi The Cookbook.
1HR
Total Time
$1.36
Cost Per Serving
Ingredients
Servings
6
us / metric
Whole Coriander Seeds
as needed
Whole Coriander Seeds
Cumin Seeds
as needed
Cumin Seeds
Caraway Seeds
as needed
Caraway Seeds
Olive Oil
as needed
Garlic
3 cloves
Red Chili Pepper
2
Red Chili Peppers
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Tomato Paste
2 tsp
Tomato Paste
Red Onion
1
Small Red Onion
Nutrition Per Serving
VIEW ALL
Calories
242
Fat
7.7 g
Protein
35.1 g
Carbs
9.1 g
Love This Recipe?
Add to plan
logo
Oven-Roasted Harissa Chicken
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C). Place the whole Red Bell Pepper (1) on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender.
step 1 Preheat oven to 400 degrees F (200 degrees C). Place the whole Red Bell Pepper (1) on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender.
step 2
Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
step 2 Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
step 3
In a small skillet toast the Whole Coriander Seeds (as needed), Cumin Seeds (as needed) and Caraway Seeds (as needed) until fragrant, and beginning to sizzle and pop, about 3 to 4 minutes. Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
step 3 In a small skillet toast the Whole Coriander Seeds (as needed), Cumin Seeds (as needed) and Caraway Seeds (as needed) until fragrant, and beginning to sizzle and pop, about 3 to 4 minutes. Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
step 4
Seed and coarsely chop the Red Chili Peppers (2). Coarsely chop the Yellow Onion (1/4) and Garlic (3 cloves).
step 4 Seed and coarsely chop the Red Chili Peppers (2). Coarsely chop the Yellow Onion (1/4) and Garlic (3 cloves).
step 5
Heat the Olive Oil (as needed) in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6 to 8 minutes until fragrant and slightly browned.
step 5 Heat the Olive Oil (as needed) in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6 to 8 minutes until fragrant and slightly browned.
step 6
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, Crushed Red Pepper Flakes (as needed), Tomato Paste (2 tsp), Kosher Salt (1 tsp) and the zest and juice from the Lemon (1).
step 6 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, Crushed Red Pepper Flakes (as needed), Tomato Paste (2 tsp), Kosher Salt (1 tsp) and the zest and juice from the Lemon (1).
step 7
Pulse until well combined.
step 7 Pulse until well combined.
step 8
Pour the mixture into a bowl and add the Greek Yogurt (2 Tbsp) and stir.
step 8 Pour the mixture into a bowl and add the Greek Yogurt (2 Tbsp) and stir.
step 9
Place the Bone-in, Skin-on Chicken Thighs (6) 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.
step 9 Place the Bone-in, Skin-on Chicken Thighs (6) 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.
step 10
Preheat the oven to 425 degrees F (220 degrees C). Peel and thinly slice the small Red Onion (1) into wedges. Thinly slice the Lemon (1) into 6 rounds. Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over the chicken. Top each thigh with a slice of lemon.
step 10 Preheat the oven to 425 degrees F (220 degrees C). Peel and thinly slice the small Red Onion (1) into wedges. Thinly slice the Lemon (1) into 6 rounds. Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over the chicken. Top each thigh with a slice of lemon.
step 11
Roast for 5 minutes.
step 11 Roast for 5 minutes.
step 12
Reduce the oven temperature to 350 degrees F (180 degrees C), and cook for another 12 to 15 minutes, until the chicken is almost cooked.
step 12 Reduce the oven temperature to 350 degrees F (180 degrees C), and cook for another 12 to 15 minutes, until the chicken is almost cooked.
step 13
Then, place it under the broiler for 2 to 3 minutes to give it extra color and cook it through completely.
step 13 Then, place it under the broiler for 2 to 3 minutes to give it extra color and cook it through completely.
step 14
Sprinkle with Fresh Cilantro (to taste) just before serving.
step 14 Sprinkle with Fresh Cilantro (to taste) just before serving.
Tags
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Dinner
Mediterranean
Middle Eastern
0 Saved
top