Baked Harissa Chicken with Chickpeas
Serves 6
10 mins prep
30 mins cook
40 mins total
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.
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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 paste, 3 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.
