Name: Baked Harissa Chicken Recipe
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Baked Harissa Chicken Recipe

Honest Cooking

Crawler

American

Non Vegetarian

Chicken thighs skin on bone

Harissa paste see recipe below

Honey

Lemon juice

Olive oil

Carrots peeled and cut into chunks

Red onions cut into chunks

Lemon cut into wedges

Fresh parsley

Pomegranate seeds

Red pepper

Cumin seeds

Caraway seeds

Coriander seeds

Fennel seeds

Smoked paprika

Chili powder

Clove Garlic

Salt

Dried ancho chilies soaked in hot water for 10 minutes

In a bowl whisk together the harissa paste, honey, lemon juice and olive oil. Pour the mixture over the chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight. 

step 1

Preheat the oven to 175 degrees celsius (350 degrees fahrenheit)

step 2

Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet. Pour any of the remaining marinade over the chicken and top with the lemon wedges. Bake in the oven for 35 to 40 minutes. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. After 35 minutes check to ensure that the chicken is fully cooked in the center. Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden. 

step 3

Sprinkle with fresh parsley and pomegranate seeds before serving. 

step 4