Baked Harissa and Lemon Chicken and Chickpeas
Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Harissa is a spicy and smoky chili pepper paste made from dry red chilies, herbs, spices and olive oil, with its roots in Middle Eastern cuisine. It’s one of those magical ingredients, where even a small amount adds so much complexity and depth to everything it touches! Discover harissa’s delicious flavor in this easy skillet dish with Bell & Evans Boneless, Skin-On Chicken Thighs roasted atop chickpeas, with kale, olives, red onions and rice.
Ingredients
- 6 Bell & Evans Boneless, Skin-On Chicken Thighs
- 2 (15-oz) cans Chickpeas, rinsed and drained
- 1 (14.5-oz) can Diced tomatoes, drained
- 2 cups Kale, stems discarded, cut into 1-inch pieces
- 1/2 small Red onion, cut into 1/2-inch slices
- 1/2 cup Pitted kalamata olives
- 1/4 cup Harissa paste, divided
- 3 TB Honey, divided
- 1/2 Lemon, juiced
- 1 cup Whole milk Greek yogurt
- 1 TB Chopped fresh mint
- 4 cups Cooked long-grain white rice, kept warm
- 1 Lemon, cut into wedges
Preparation
- Preheat the oven to 400°F. Heat a large 12-inch cast-iron skillet over low heat. Add the chickpeas, tomatoes, kale, red onion, olives, 1 tablespoon of the harissa and 1 tablespoon of the honey and cook, stirring occasionally, until kale is just wilted, about 3-5 minutes. Remove from heat.
- Mix 2 tablespoons of the harissa, the remaining honey and the lemon juice in a medium bowl. Rub the harrisas mixture over the chicken to cover completely. Place the chicken, skin-side-up, on the chickpea mixture.
- Bake until the vegetables are tender, and the chicken is golden-brown and the internal temperature reaches 165°F, about 20-30 minutes.
- Meanwhile, combine the remaining harissa and the yogurt in a small bowl.
- Garnish the chicken with the mint. Serve with the rice, yogurt mixture and lemon wedges.
