Harissa Chicken
Healthy and delicious, this is a requested dish at my home and I love bringing out the dutch oven for it. This has a bold flavor and packs in so many nutrients!
Serves 4
Prep: 20 minutes
Cook Time: 40 minutes
Ingredients
- 1 cup fire-roasted red peppers (I will sometimes substitute this with tomatoes)
- 6 cloves garlic (we know you're going to add more than this)
- 2 tablespoons red chili flakes
- 1 teaspoon cumin
- 1/2 teaspoon salt plus extra for seasoning
- 1/2 cup fresh cilantro
- 1/2 cup olive oil
- 4 chicken legs (I will often use breasts and cook longer until 165°F)
- 1 butternut squash peeled, seeded and diced
- 1- 1/2 cups potatoes, quartered
Instructions
- Preheat the oven to 375°F with the rack placed in the center of the oven.
- In the bowl of a food processor or blender, chop the fire roasted red peppers, garlic, red chili flakes, cumin, salt, and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Set aside about 1/2 cup.
- Marinate the chicken in the remaining sauce for at least 30 minutes.
- Place the chicken in a baking dish or dutch oven.
- Lightly toss the prepared butternut squash and potatoes in about 2 tablespoons of Harissa sauce and nestle between the chicken pieces. Season lightly with salt.
- Bake for about 30-40 minutes or until a thermometer inserted into chicken registers 165°F.
- Serve immediately with reserved sauce.
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