Baked Harissa Chicken

Spice up your usual baked chicken thighs with homemade harissa paste.

If you are a fan of spicy food then you are going to love this Harissa Chicken. Let’s get some of the basics out of the way first.

What is Harissa? It’s a spicy paste originating from North Africa that is made with chillis, paprika, garlic and herbs. It can be eaten as a condiment, mixed into stews, soups or used as a marinade for meats. Most grocery stores sell a premade harissa paste which you could use in this recipe, but I personally think the homemade version is more then worth the bit of extra time it takes to prepare.

The harissa paste recipe makes a larger quantity then is required for the chicken, but any leftovers can be stored in the fridge for a few weeks or frozen for a few months. If you like spicy food as much as I do then you will find yourself adding harissa paste to everything.

Ok so time to talk about the chicken. It’s moist in the middle with a deliciously crispy skin that even the ultra health conscious won’t be able to resist. The chicken is cooked on a bed of red onion and carrots, which makes this the perfect all in one meal.

I like doubling the amount of chicken and veggies I make, and using leftovers in salads for the following few days.

Although the pomegranate seeds are just a garnish, I highly recommend using them if you can because they add a wonderful burst of fresh flavour to each bite.

Need the perfect side to serve with the chicken? Make this Chopped Eggplant, Almond and Herb Salad.

Baked Harissa Chicken

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• Total Time: 60 minutes
• Yield: Serves 4-6 1x
• Diet: Omnivore

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Description

Sweet and spicy harissa paste glazes juicy chicken thighs, baked alongside tender carrots and onions. A vibrant, flavorful weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 5-6 chicken thighs skin on (bone in)
• 2 tbsp harissa paste
• 2 tbsp honey
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 carrots
• 2 red onions
• 1/2 lemon
• 2 tbsp fresh parsley
• 1/4 cup pomegranate seeds
• 1 red pepper
• 1 tsp cumin seeds
• 1/2 tsp caraway seeds
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 tbsp smoked paprika
• 1/2 tsp chili powder
• 1 clove garlic
• 1/4 tsp salt
• 1 dried ancho chilies
• 2 tbsp extra virgin olive oil

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Instructions

1. Whisk together harissa paste, honey, lemon juice, and olive oil. Pour over chicken thighs and marinate for at least 1 hour, or up to overnight.
2. Preheat oven to 350°F (175°C).
3. Place carrots, red onion, and chicken in a baking dish or skillet. Pour remaining marinade over chicken and top with lemon wedges. Bake for 35-40 minutes.
4. Halfway through baking, spoon some liquid from the dish over the chicken.
5. After 35 minutes, check if chicken is fully cooked. Broil for 2-3 minutes until skin is crisp and golden.
6. Sprinkle with parsley and pomegranate seeds before serving.
7. Harissa Paste
8. Preheat oven to 400°F (200°C).
9. Place red pepper on a baking sheet and bake for 25 minutes, until skin is blackened and flesh is tender. Cool, then remove skin and seeds.
10. In a dry frying pan over medium heat, toast cumin, caraway, coriander, and fennel seeds for 2 minutes, until fragrant.
11. Grind toasted seeds using a coffee grinder or mortar and pestle.
12. In a food processor, combine ground spices, paprika, chili powder, garlic, salt, soaked ancho chili, roasted red pepper, and olive oil. Blend until a thick paste forms.

Notes

• For a richer flavor, marinate the chicken for at least 4 hours or overnight.
• To adjust the spice level, reduce the amount of harissa paste or chili powder.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 chicken thigh
• Calories: 350
• Sugar: 10
• Sodium: 300
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 20
• Fiber: 3
• Protein: 30
• Cholesterol: 100

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