Harissa Roast Chicken with Chickpeas and Feta

Jhuls @ The Not So Creative Cook

9 years ago

Spicy. Easy. Delicious. This would be a perfect dinner.

My closest friends know that I have an excellent appetite, but there are times that I still amuse them when I can fill my tummy again after 30 minutes of heavy meal.

Is it because my digestion is very fast? I really don’t know. Maybe it’s time for me to see a doctor.

I did see a doctor, but not because of that.

When I am given names of medicines, I always ask Google’s help with the side effects and all. One of my medicine’s side effects is ‘increase in appetite’ and I can’t help but ask myself:

‘How can my appetite can be any stronger?’

If only people’s appetites are students, mine will be the summa cum laude. 😀

Why wouldn’t be my appetite be that good if you see such beautiful dish?

It was one of those times when I was looking for an easy dish to prepare and I was so lucky that I found this.

The chicken can be marinated overnight or can be just brushed with the sauce and baked right away, depending on your preference. I suggest to let it sit inside the fridge overnight.

The chickpeas and tomatoes are sauteed with onions and cumin, but I am sure this can also be marinated along with the chicken pieces. I haven’t tried, but I will give it a go the next time I make this.

The mint gives every bite a freshness and the feta gives a very little tang. Overall, this dish is absolutely delicious and perfect for a busy day.

Harissa Roast Chicken with Chickpeas and Feta

Difficulty: easy
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Ingredients:

900g chicken pieces, I suggest thighs and legs
1 tbsp harissa paste
2 tsp honey
2 tbsp lemon juice
zest of half a lemon
1/2 tsp salt
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1/2 tsp cumin powder
400g chickpeas, drained
1 cup cherry tomatoes, halved
Crumbled feta, to serve
Fresh mint leaves, to serve

Instructions:

In a bowl, combine, harissa, honey, salt, lemon zest and juice and 1 tbsp olive oil.
Brush chicken pieces with the harissa sauce and let sit overnight in the fridge. (Make sure the chicken pieces are dry before you mix the sauce.)
Next day: Preheat oven to 400 F.
Heat remaining 1 tbsp olive oil in a pan or shallow flameproof casserole.
Add onion and cook until fragrant, about 3-4 minutes. Add the garlic and cumin powder, and cook for another 1-2 minutes or until aromatic. Add chickpeas and tomato. Transfer to baking dish. Take out the chicken pieces from the fridge and place on top of the chickpeas.
Roast for 35-40 minutes until dark golden and cooked through.
Serve with crumbled feta, mint and additional squeeze of lemon.