Harissa Yogurt Chicken with Warm Chickpea Salad

• 1/2 cup plain Greek yogurt
• 2 tbsp harissa paste
• 4 bone-in chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: crumbled feta cheese for garnish

Steps

1. 1 In a bowl, mix yogurt with harissa paste; coat chicken thighs and refrigerate for at least 30 minutes.
2. 2 Preheat oven to 400°F. Place marinated chicken on a baking sheet and bake for 25-30 minutes.
3. 3 In a skillet, heat olive oil over medium heat. Add chickpeas, red bell pepper, red onion, and garlic; cook until tender.
4. 4 Stir in cumin, smoked paprika, lemon juice, parsley, and cilantro. Season with salt and pepper.
5. 5 Once chicken is cooked through, slice and serve over the warm chickpea salad.
6. 6 Garnish with feta cheese if desired.

Equipment

• Baking sheet
• Skillet
• Mixing bowl

Variations

• Use chicken breasts for a leaner option.
• Add diced avocado to the salad for creaminess.

Substitutions

• If harissa is unavailable, substitute with a mix of chili powder and smoked paprika.
• Use canned white beans if chickpeas are not preferred.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A simple green salad with a lemon vinaigrette.

Nutrition

Tips

• For extra flavor, grill the chicken instead of baking.
• Make the chickpea salad ahead of time to let the flavors meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat gently.

Serving Suggestions

• Serve with warm pita bread.
• Pair with a refreshing cucumber yogurt sauce.

FAQ