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
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Daniel Iwuala
[email protected]I loved the combination of the roasted chicken and the harissa chickpeas. The chicken was moist and tender, and the chickpeas were crispy and flavorful. I would definitely recommend this recipe to others.
Craig Chadwick
[email protected]This was a great recipe! The chicken was cooked perfectly and the chickpeas were delicious. I would definitely make this again.
Durga Upreti
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the chickpeas were crispy and flavorful. I will definitely be making this again.
Matilda Haroe
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was cooked perfectly and the chickpeas were delicious. I would definitely make this again.
Angelo
[email protected]This recipe was easy to follow and the end result was delicious. The chicken was moist and flavorful, and the chickpeas were crispy and flavorful. I will definitely be making this again.
Bityo Joyce
[email protected]I just wanted to say that I made this recipe last night and it was delicious! The chicken was cooked perfectly and the chickpeas were amazing. I will definitely be making this again.
Ijaz ramzan
[email protected]I made this recipe last night and it was a big hit with my family. The chicken was moist and flavorful, and the chickpeas were crispy and delicious. I will definitely be making this again.
Omoalade Singer
[email protected]This was a great recipe! The chicken was cooked perfectly and the chickpeas were delicious. I would definitely make this again.
Sysgesh
[email protected]I loved the combination of the roasted chicken and the harissa chickpeas. The chicken was moist and tender, and the chickpeas were crispy and flavorful. I would definitely recommend this recipe to others.
Mumtaz Khan
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the chickpeas were the perfect side dish. I will definitely be making this again.
dark nightmare
[email protected]I wanted to add that I used boneless, skinless chicken breasts for this recipe and they cooked in about 20 minutes. I also used canned chickpeas, which made it even easier.
Alfredo Torres
[email protected]This was a quick and easy weeknight meal that was a hit with my family. The chicken was cooked perfectly and the chickpeas were delicious. I served it with a side of roasted vegetables and everyone went back for seconds.
Nortey Ocran
[email protected]I was looking for a new recipe for roasted chicken breasts and decided to try this one with harissa chickpeas. I'm so glad I did! The chicken was moist and flavorful, and the chickpeas added a nice crispy texture and a bit of spice. I'll definitely b