Harissa-Roasted Chicken with Chickpeas and Red Onion
Adapted from Food & Wine
1/3 cup + 1 tbsp harissa
1/2 cup plain yogurt (Greek works well too!)
1-2 tbsp fresh lemon juice
1/2 tsp ground cumin
4 whole chicken legs (about 2 1/2 pounds)
1 can of chickpeas (rinsed and drained) – didn’t use in the recipe
1 large red onion, cut into 8 wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Combine the harissa with the yogurt, lemon juice and cumin in a small bowl and set aside. Wash and pat dry your chicken, removing excess water. You don’t have to get it super dry, as you will be submerging your chicken in a marinade shortly. In a large resealable plastic bag, toss your chicken leg quarters with the harissa marinade, letting the excess air out, so the marinade coats the chicken as much as possible. Let the chicken bag stand for 1 hour at room temperature.It’s okay, let us stand, don’t worry.
Meanwhile, preheat the oven to 425°F and position a rack in the top third.
In a 9-by-13-inch roasting pan, drizzle the red onion and the chickpeas with the olive oil and season with salt and pepper. Roast both in the oven for 15 minutes, until the onion begins to brown and wilt.
Set the chicken the legs skin side up on top of the chickpeas and season with salt and pepper. Roast the chicken for 45 minutes, until the chicken is cooked through and the skin has browned. Transfer the chicken to plates and serve with chickpeas and onions on the side.
Serves 4 (or 2 if you are hungry!)