Harissa Chicken Recipe

INGREDIENTS

• 1½ pounds baby potatoes halved if large
• 3 tablespoons olive oil divided
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt divided
• 4 skinless chicken drumsticks
• 4 boneless, skinless chicken thighs
• ½ red onion sliced
• 8 cloves garlic smashed
• 4 tablespoons harissa sauce plus more for serving (see note)
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• ½ lemon juiced
• Lemon wedges optional, for serving
• Fresh parsley optional, for garnish

INSTRUCTIONS

• Preheat oven to 425°F. Line a baking sheet with foil and set aside.
• Place the potatoes in a large bowl and drizzle them with 1½ tablespoons of olive oil, oregano, garlic powder, and half the salt. Toss to coat and scatter on the baking sheet.1½ pounds baby potatoes,3 tablespoons olive oil,2 teaspoons dried oregano,1 teaspoon garlic powder,1 teaspoon kosher salt
• In the same bowl, place the chicken pieces. Add the onion, garlic, harissa, cumin, pepper, lemon juice, and remaining salt and olive oil. Use your hands to rub the mixture evenly into the chicken and onion.4 skinless chicken drumsticks,4 boneless, skinless chicken thighs,½ red onion,8 cloves garlic,4 tablespoons harissa sauce,1 teaspoon ground cumin,½ teaspoon ground black pepper,½ lemon
• Scatter the contents of the bowl over the potatoes, nestling the chicken between evenly.
• Bake for 35-45 minutes, or until the internal temperature reaches 165°F.
• Rest for 5-10 minutes before serving with lemon wedges and more harissa sauce, garnished with parsley.Lemon wedges,Fresh parsley

NOTES

• Note: If you can’t find harissa sauce at your local grocery store, you can try making your own. Rehydrate 5 large dried chile peppers (such as New Mexico chiles)and 3 dried chiles de arbol by submerging them in hot water for 15-20 minutes. Drain, remove the stems and seeds, and add them to a food processor with ½ tablespoon toasted cumin seeds, 1 teaspoon toasted coriander seeds, ½ teaspoon caraway seeds, 2 cloves garlic, ¾ teaspoon smoked paprika, ½ teaspoon kosher salt, 1 tablespoon lemon juice, ½ tablespoon white wine or apple cider vinegar, and ½ tablespoon tomato paste. Blend for 1-2 minutes, then add 2 tablespoons of olive oil (or more if desired) to reach a saucy consistency. 
• You can use any kind of potatoes you like; just be sure to cut them into equal-sized pieces (about ½-inch).
• In place of the garlic powder, you can use 2 cloves of minced garlic.
• Feel free to use all chicken thighs, all chicken drumsticks, or even chicken breasts.
• You can use a yellow or white onion instead of a red onion.
• Feel free to add more harissa sauce.

Storage: Store harissa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.