Best 4 Roasted Chicken Breasts With Harissa Chickpeas Recipes
Indulge yourself in the tantalizing flavors of harissa-seasoned chickpeas and perfectly roasted chicken breasts in this delectable dish. With a delightful blend of spices, this recipe offers a symphony of flavors that will tantalize your taste buds and leave you craving for more. Packed with essential nutrients, this culinary masterpiece also serves as a nourishing treat for your well-being. Embark on this culinary adventure and discover the secrets to crafting a delectable roasted chicken dish that promises to become a cherished favorite in your culinary repertoire.
Here are our top 4 tried and tested recipes!
CHICKEN WITH CRUSHED HARISSA CHICKPEAS
Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious
Provided by Esther Clark
Categories Dinner, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
- Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
- Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
- Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
HARISSA CHICKPEA STEW
A bowlful of chickpeas and basmati rice simmered in a spiced broth is comfort food done right. A sunny-side up egg seasoned with za'atar brings it all together.
Provided by dinehaus
Categories Vegetarian Stew
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
- Serve stew over rice. Top with an egg and sprinkle with za'atar.
Nutrition Facts : Calories 240 calories, Carbohydrate 44.7 g, Fat 4.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 575.2 mg
Tips:
- Choose bone-in, skin-on chicken breasts. The bones and skin help the chicken stay moist and flavorful during roasting.
- Use a flavorful marinade. The marinade will help to infuse the chicken with flavor and keep it moist.
- Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
- Don't overcrowd the pan. If the chicken is too crowded, it will not cook evenly.
- Let the chicken rest before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
- Serve the chicken with a variety of sides. Roasted vegetables, mashed potatoes, and rice are all great options.
Conclusion:
Roasted chicken breasts with harissa chickpeas is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is flavorful and juicy, and the chickpeas are creamy and flavorful. This dish is sure to be a hit with your family and friends.
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