Harissa Chicken

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.