Description
Sweet and spicy harissa paste glazes juicy chicken thighs, baked alongside tender carrots and onions. A vibrant, flavorful weeknight meal.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Preheat oven to 350°F (175°C).
- 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.
- Halfway through baking, spoon some liquid from the dish over the chicken.
- After 35 minutes, check if chicken is fully cooked. Broil for 2-3 minutes until skin is crisp and golden.
- Sprinkle with parsley and pomegranate seeds before serving.
- Harissa Paste
- Preheat oven to 400°F (200°C).
- 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.
- In a dry frying pan over medium heat, toast cumin, caraway, coriander, and fennel seeds for 2 minutes, until fragrant.
- Grind toasted seeds using a coffee grinder or mortar and pestle.
- 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