Tasty Tuesday
Harissa Chicken and Chickpeas
Thanks to my work with Try The World, I have come across one
of my new favorite flavor enhancers… harissa sauce. Below you will find a
delicious, simple, and easy recipe from Foodandwine.com.
Ingredients:
1/3 cup harissa (see Note)
1/4 cup Greek-style plain yogurt
1 tablespoon fresh lemon juice
5 or 6 chicken tenders
One 19-ounce can chickpeas, drained well and rinsed
1 large red onion, cut into 8 wedges
2 tablespoons extra-virgin olive oil(I used argan oil)
Kosher salt and freshly ground pepper
Directions:
In a small bowl, mix the harissa with the yogurt and lemon
juice. In a large resealable plastic bag, toss the chicken leg quarters with
the harissa marinade and let stand for 1 hour at room temperature.
Preheat the oven to 425°. In a 9-by-13-inch roasting pan,
toss the chickpeas with the red onion and olive oil and season with salt and
pepper. Roast in the oven for 15 minutes, until the onion begins to brown.
Season the chicken with salt and pepper and set the legs skin side up on top of
the chickpeas. Roast the chicken in the top third of the oven for 45 minutes,
until the chicken is cooked through and the skin is browned. Transfer the
chicken to plates, spoon the chickpeas and red onion alongside and serve.
NOTES: Harissa is
a fiery Tunisian spice paste. It is available in jars and tubes at many
specialty food shops.
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