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Garlic & Zest

Gourmet Cooking at Home!

Oven-Roasted Harissa Chicken

Oven-Roasted Harissa Chicken
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I’m kind of in a funk right now. Every time I sit down to write, I get distracted, or think that my theme is trite and not worthy of the keystrokes it takes to choke out another sentence. Even for something as amazing as this Oven-Roasted Harissa Chicken.

 

roasted bell pepper and paper bag

Is that weird? Take this oven-roasted harissa chicken. When I made it (using the recipe from Ottolenghi, The Cookbook) I was utterly swooning. I was giddy with the aromas and having serious, caveman-esque fantasies about devouring one of these succulent thighs.

peppers onions and spice in a pan.

Then I sat down to write about it — and nothing. I couldn’t get the words out. They all sounded overdone. Writer’s block?  Maybe. Thing is, I’ve come back to this post four or five times now and I’m still having the same issue.  It can’t be the subject matter — I mean this chicken is tender and meaty with a little heat.  It’s what my love child would taste like in chicken form.   Too graphic?

 

spices and lemon zest in a blender.

Well, I suspect you’d  have a similar reaction.   And unlike so many chef-y recipes that go on for four pages, this one is do-able even in my little kitchen.  Make the harissa marinade the night before and let  the chicken pieces soak in it.  The yogurt helps to tenderize the chicken and the bell pepper, chilies and spices give it a tangy heat.

 

blended harissa marinade. harissa in a bowl with yogurt

The next day, place the chicken on a large rimmed baking sheet.  Sprinkle with some thinly sliced red onion and fresh lemon and roast.  

 

chicken thighs in a plastic bag .

chicken marinating in harissa

And look at the result.  I mean, it’s gorgeous, right?  And the aroma!!!  If it were up to me, this would be a scratch-n-sniff website!  Limitations of technology…

 

 

oven-roasted harissa chicken on a platter. Oven-Roasted Harissa Chicken with meat fork.oven-roasted harissa chicken on a spoon.

 

 

Print Pin
5 from 4 votes

Oven-Roasted Harissa Chicken

The yogurt marinade tenderizes the chicken and gives it a wonderful flavor!
Course Main Course
Cuisine Mediterranean
Keyword chicken thighs, harissa
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 359kcal
Author Yotam Ottolenghi and Sami Tamimi

Ingredients

  • 1 red bell pepper
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon olive oil
  • 1/4 yellow onion coarsely chopped
  • 3 cloves garlic coursely chopped
  • 2 mild fresh red chilies seeded and coarsely chopped
  • 1/8 teaspoon red chili flakes
  • zest and juice of one lemon
  • 1 1/2 teaspoons tomato paste
  • 1 teaspoon kosher salt
  • 2 tablespoons Greek Yogurt
  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • 1 lemon thinly sliced into 6 rounds.
  • 1 small red onion peeled and thinly sliced into wedges
  • 1/4 cup cilantro leaves for garnish

Instructions

  • Preheat oven to 400 degrees. Place whole bell pepper on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender. Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
  • In a small skillet toast the coriander, cumin and caraway seeds until fragrant, and beginning to sizzle and pop, about 3-4 minutes. Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
  • Heat the oil in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6-8 minutes until fragrant and slightly browned.
  • Peel the skin and remove the seeds from the bell pepper. Add the bell pepper flesh to a blender. Add the spices, the onion mixture, red pepper flakes, lemon juice and zest, tomato paste and salt.
  • Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
  • Place the chicken thighs in a gallon zip-top baggie. Add the harissa mixture. Squeeze most of the air out of the baggie and seal it. Work the harissa and chicken together until the thighs are well coated. Refrigerate overnight.
  • Preheat the oven to 425.
  • Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over and around the chicken. Top each chicken thigh with a slice of the lemon and roast for 5 minutes. Reduce the oven temperature to 350 and cook for another 12-15 minutes, until the chicken is almost cooked. Then, place it under the broiler for 2-3 minutes to give it extra color and cook it through completely. Sprinkle with fresh cilantro just before serving.
  • Delicious with jasmine rice, couscous or crispy roasted potatoes.

Nutrition

Calories: 359kcal | Carbohydrates: 2g | Protein: 30g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 804mg | Potassium: 370mg | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 27.5mg | Calcium: 28mg | Iron: 1.8mg

More Chicken Thigh Dinners:

 

Sweet Black Pepper Grilled Chicken Hoagies
Sweet Black Pepper Grilled Chicken Hoagies
asian-baked-chicken-thighs-16
Juicy Asian-Style Chicken Thighs

 

“Pin It” For Later!

 

Want a twist on your old chicken thighs recipe? Easy Oven-Roasted Harissa Chicken is full of spice and flavor! Homemade harissa marinade over juicy baked chicken thighs is an easy dinner. #chickenthighs #easychickenthighs #easychickendinner #chickenrecipe #harissa #ottolenghi #middleeasternfood #middleeasternchicken #homemadeharissa #easychickenrecipe

Oven-Roasted Harissa Chicken | Garlic & Zest

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Chicken/Poultry// Entrees// Marinades & Rubs// Meat6 Comments

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Comments

  1. Billy says

    February 19, 2018 at 5:57 PM

    Your photography is great! Definitely love seeing recipes that include harissa – it is one of my favorite ingredients to add to dishes lately. Thank you for sharing!

    Reply
    • Lisa says

      February 19, 2018 at 6:24 PM

      Thank you so much! We love harissa too. I hope you enjoy this!

      Reply
  2. Pat Stoddard says

    October 18, 2017 at 12:51 AM

    I have a six pound chicken thawing in the frig. If I cut up the chicken, do you think this recipe would work for the breast meat as well? It sounds delicious.

    Reply
    • Lisa says

      October 18, 2017 at 2:30 PM

      Absolutely. I just happen to be fond of dark meat.

      Reply
  3. footnotes and finds says

    October 29, 2015 at 10:02 PM

    yum! great step by step photos!

    Reply
    • Lisa says

      October 30, 2015 at 7:58 AM

      Thank you!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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