Harissa chicken thighs with crispy chickpeas and rice
Servings 4
Calories 477kcal
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: 477kcal | Carbohydrates: 34g | Protein: 29g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1117mg | Potassium: 610mg | Fiber: 8g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 4mg
