Harissa Baked Chicken with Chickpeas

by CleanPlateClub
Prep: 10m
Cook: 30m
poultry
Harissa Baked Chicken with Chickpeas - Image

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Ingredients
Servings:6
2lbchicken thighs
salt and pepper, to taste
15ozchickpeas
1/2red onion
3tbspharissa paste
3tbspolive oil
1tbspcumin
2tspsmoked paprika
2tbspgarlic
2tbsplemon juice
1/2cupfeta cheese
1/2cupcilantro
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Heat the oven

    Crank the oven to 450°F. Drain and rinse the chickpeas and thinly slice the red onion while it heats up.

  1. 2

    Load the pan

    Put the chicken thighs in a baking dish big enough to hold them snugly, like a 3-quart. Season both sides with salt and pepper, then scatter the drained chickpeas and sliced onion around the chicken.

  2. 3

    Mix the sauce

    Stir the harissa paste, olive oil, cumin, smoked paprika, grated garlic, and lemon juice together in a small bowl. If it looks thick, loosen it with a tablespoon or two of water or broth so it pours. Spoon it over the chicken and toss everything until coated.

  3. 4

    Bake

    Bake for 20 minutes, then flip the chicken pieces. Keep baking another 10 minutes, until the chicken is cooked through and the pan juices are bubbling.

  4. 5

    Finish

    Scatter the crumbled feta and chopped cilantro over the hot pan and serve. Couscous or rice underneath soaks up the sauce nicely.

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Harissa Baked Chicken with Chickpeas

Created by: CleanPlateClub

Prep Time: 10m
Cook Time: 30m
Servings: 6

Ingredients

  • 2 lb chicken thighs
  • salt and pepper, to taste
  • 15 oz chickpeas
  • 1/2 red onion
  • 3 tbsp harissa paste
  • 3 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 2 tbsp garlic
  • 2 tbsp lemon juice
  • 1/2 cup feta cheese
  • 1/2 cup cilantro

Instructions

  1. Heat the ovenCrank the oven to 450°F. Drain and rinse the chickpeas and thinly slice the red onion while it heats up.
  2. Load the panPut the chicken thighs in a baking dish big enough to hold them snugly, like a 3-quart. Season both sides with salt and pepper, then scatter the drained chickpeas and sliced onion around the chicken.
  3. Mix the sauceStir the harissa paste, olive oil, cumin, smoked paprika, grated garlic, and lemon juice together in a small bowl. If it looks thick, loosen it with a tablespoon or two of water or broth so it pours. Spoon it over the chicken and toss everything until coated.
  4. BakeBake for 20 minutes, then flip the chicken pieces. Keep baking another 10 minutes, until the chicken is cooked through and the pan juices are bubbling.
  5. FinishScatter the crumbled feta and chopped cilantro over the hot pan and serve. Couscous or rice underneath soaks up the sauce nicely.

Notes & Tips

The harissa does most of the work here — smoky, a little sweet, just enough heat. Chicken thighs stay juicy through the higher heat, and the chickpeas turn creamy in the pan sauce. Serve it over couscous or rice, or with warm pita to mop up the juices.