Best 3 North African Chicken And Chickpeas Sheet Pan Dinner Recipes

Embark on a culinary journey to the vibrant flavors of North Africa with this sensational sheet pan dinner. Featuring tender chicken, wholesome chickpeas, and an aromatic blend of spices, this delectable dish promises a delightful experience for your taste buds. Prepare to tantalize your senses as we guide you through the steps to create this flavorful masterpiece, ensuring perfect harmony between the succulent chicken, soft chickpeas, and the vibrant spices that capture the essence of North African cuisine.

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NORTH AFRICAN CHICKEN AND CHICKPEAS SHEET PAN DINNER

North African Chicken and Chickpeas Sheet Pan Dinner image

Lemony chicken, creamy chickpeas and exotic spices come together in this simple sheet pan dinner. Make sure to spoon up the juices on the bottom of the pan for the perfect sauce to complete this meal.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon, thinly sliced
4 bone-in chicken thighs with skin (about 1 3/4 pounds)
1/4 teaspoon berbere
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 can chickpeas, drained and rinsed
4 medium carrots (about 8 ounces), thinly sliced on a bias
3 tablespoons extra-virgin olive oil
1/2 teaspoon za'atar
1 whole cinnamon stick

Steps:

Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.
Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

SHEET PAN HARISSA CHICKEN DINNER

Sheet Pan Harissa Chicken Dinner image

Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.

Provided by Juliana Hale

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons harissa sauce, divided
4 (5 ounce) bone-in chicken thighs, or more to taste
8 ounces multicolored carrots, peeled, halved lengthwise and crosswise
8 ounces cauliflower florets
8 ounces baby potatoes, halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
½ teaspoon grated orange zest

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
Stir together parsley, garlic, and zest in a small bowl.
Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 19.5 g, Cholesterol 88.1 mg, Fat 21.9 g, Fiber 4.4 g, Protein 26.7 g, SaturatedFat 5.1 g, Sodium 419.9 mg, Sugar 4.5 g

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC

Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric image

The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

Provided by Alison Roman

Categories dinner, lunch, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
Kosher salt and freshly ground pepper
1 1/2 cups full-fat Greek yogurt, divided
5 tablespoons fresh lemon juice, divided
2 teaspoons ground turmeric, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon fennel seed
1 teaspoon ground cumin
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
1/2 cup mint or cilantro leaves, torn

Steps:

Season chicken parts with salt and pepper.
Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
Place oven rack on the top third of the oven and heat to 425 degrees.
Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.

Don't overcrowd the sheet pan. Make sure there is enough space between the chicken and chickpeas so that they can cook evenly.

Roast the chicken and chickpeas until they are golden brown and crispy. This will give them a delicious flavor and texture.

Use a flavorful marinade. This will help to infuse the chicken and chickpeas with flavor.

Add a variety of vegetables to the sheet pan. This will make the dish more colorful and nutritious.

Serve the chicken and chickpeas with a variety of dipping sauces. This will allow your guests to customize their meal.

Conclusion:

This North African chicken and chickpeas sheet-pan dinner is a quick, easy, and delicious meal that is perfect for a busy weeknight. The chicken and chickpeas are roasted until they are golden brown and crispy, and the vegetables are tender and flavorful. The dish is also very versatile, so you can easily customize it to your own taste. Whether you serve it with a simple yogurt sauce or a spicy harissa, this dish is sure to be a hit.