Easy Harissa Chicken Dinner

Just because a dish is easy doesn't mean it has to lack flavor! With the help of Pampered Chef, make this delicious Easy Harissa Chicken Dinner any night of the week.

Photo by Helen (#1) C.
Adapted from pamperedchef.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pamperedchef.com

Ingredients

  • 1/2

    teaspoon ground coriander

  • 1/4

    teaspoon each salt and pepper

  • 4

    small chicken thighs, bone-in, skin-on (about 2 pounds), trimmed of excess fat and skin

  • Olive oil for spraying chicken and grill

  • 1

    large carrot, peeled

  • 1

    medium zucchini

  • 1

    (16 ounce) can chickpeas, drained and rinsed

  • 1/4

    cup fresh parsley, chopped

  • 1

    (12 ounce) jar roasted red peppers, drained and rinsed

  • 1

    chipotle pepper in adobo sauce

  • 1

    tablespoon tomato paste

  • 1

    garlic clove, pressed

  • 1

    tablespoon olive oil

  • 1/2

    teaspoon ground coriander

Directions

Preheat the oven to 450 degrees Fahrenheit. Place the oven rack in upper third of the oven. Combine the coriander, salt, and pepper in a small bowl. Arrange the chicken thighs on the Small Ridged Baker. Spray the chicken with oil using the Kitchen Spritzer, then season with the salt mixture. Microwave on HIGH for 5 minutes to par-cook the chicken Meanwhile, cut the carrot and zucchini into 2” (5 cm) segments. Slice the carrot; slice the zucchini. Place the sliced carrot and zucchini in the 4 quart mixing bowl. Add the chickpeas. For the sauce, add all the sauce ingredients to the Manual Food Processor and process until finely chopped and blended. Add the sauce to the sliced vegetables and chickpeas. Stir to combine. Spray the Grill with oil. Arrange the chicken on the stone. Arrange the vegetable mixture around the chicken. Bake for 10 minutes or until internal temperature reaches 140°F–150°F. (Note: at this stage, the chicken will be under cooked. It will finish cooking under the broiler, and the skin will get crispy.) Remove the stone from oven. Stir the vegetables and redistribute to cover the stone. Preheat the broiler. Broil for 3–5 minutes, rotating the stone halfway through, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Top with chopped parsley.

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