Ingredients
Chicken thighs. This can be made with any bone-in, skin-on chicken pieces. Harissa paste. I used my homemade harissa but you can use store-bought harissa too. Chickpeas. Za’atar. This Middle-Eastern spice mix contains oregano, sumac and ground sesame seeds. Feel free to use dried oregano as substitute. Olive oil. Salt and black pepper. To serve: Rice, dill yogurt sauce and fresh herbs. I used parsley and dill.
How to make Harissa chicken
Pat the chicken thighs dry with paper towels then season generously with salt on both sides. Place the chicken, skin-side up, into a baking dish or a sheetpan. Spoon over the harissa paste and spread over each chicken thighs. Place the chicken in a preheated oven and allow to roast for 20-30 minutes until the skin is caramelized and crisp. While the chicken is cooking, drain the chickpeas and season with olive oil, za’atar, salt and pepper. Place in a roasting dish and roast for 20 minutes or until crisp and golden. Serve the chicken and chickpeas over rice with a dill yogurt sauce and fresh herbs.
Chicken thigh recipes
