Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Harissa chicken thighs with crispy chickpeas and rice
Course
Dinner
Cuisine
Middle Eastern
Keyword
Chicken thigh recipes, chicken thighs, Harissa chicken
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
477
kcal
Author
Alida Ryder
Ingredients
600
g (approximately 4 large or 8 small)
chicken thighs
½
cup
harissa paste
salt
to taste
for the chickpeas
400
g (14oz)
chickpeas
drained
2
tbsp
olive oil
1
tsp
salt
pinch of black pepper
2
tsp
za'atar
To serve
rice
dill yogurt sauce
fresh dill and parsley
Instructions
Preheat the oven to 200°C/390°F.
Pat the chicken thighs dry with paper towels then season on both sides with salt.
Place the chicken in a roasting dish then spoon over the harissa and spread over each chicken thigh.
Place in the oven and allow to roast for 20-30 minutes until the chicken is caramelized and cooked through.
Toss the drained chickpeas with olive oil, salt, pepper and za'atar.
Transfer to a roasting dish and place in the oven. Allow to cook for 20 minutes until the chickpeas are crisp and golden.
Serve the chicken and chickpeas over steamed rice and the dill yogurt sauce.
Nutrition
Calories:
477
kcal
|
Carbohydrates:
34
g
|
Protein:
29
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.1
g
|
Cholesterol:
77
mg
|
Sodium:
1117
mg
|
Potassium:
610
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
402
IU
|
Vitamin C:
8
mg
|
Calcium:
67
mg
|
Iron:
4
mg