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
- 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
- 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.
Source recipe: Harissa Roast Chicken with Chickpeas and Feta by Delicious
Happy Fiesta Friday!
Always wishing you a blessed day and full of smiles. 😀
I am also bringing this delicious dish at
What’d You Do This Weekend? | Lou Lou Girls | Totally Terrific Tuesday | Throwback Thursday | Saucy Saturdays | Sunday’s Simple Homemaker | Turn It Up Tuesday | Recipe of the Week | Cook Blog Share | Happiness is Homemade | Tickle My Tastebuds Tuesday |