Looking to break out of your cooking rut? This is the recipe for you! Spices are my favorite way to transform an otherwise simple meal. Harissa is a hot chili pepper with a slightly smokey flavor traditionally served with Moroccan and North African food. It’s often found in ketchup and mustard here in the United States. You can serve it with everything from eggs, burgers, rice, soups and more!
This nourishing and flavorful tray bake can be served as part of a bowl, salad, or main dish. The tahini sauce is optional but I love how it balances out the smokiness of the harissa.
You can find harissa in your grocery store’s international aisle or condiment aisle, or order it here.
Harissa Chicken Bowls with Roasted Chickpeas
4
servings10
minutes30
minutes40
minutesIngredients
- Harissa Chicken Bites
1 lb 1 boneless, skinless chicken breasts, cut into 1 inch cubes
2 tbsp 2 olive oil
1 tbsp 1 honey
2 tbsp 2 harissa seasoning
1 tsp 1 garlic powder
1/4 tsp 1/4 salt
1/4 tsp 1/4 black pepper
lemon juice, to serve
- Roasted Chickpeas
15 oz 15 chickpeas
1 tbsp 1 olive oil
1 tsp 1 paprika (smoked or regular)
1 tsp 1 garlic powder
1/4 tsp 1/4 salt
1/4 tsp 1/4 ground black pepper
- Tahini Sauce
1/4 cup 1/4 tahini
1/4 cup 1/4 water
1 clove 1 garlic, minced
2 tbsp 2 lemon juice
salt, to taste
- Served with:
brown rice, sliced cucumbers, red onion, parsley
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Make the chickpeas: Drain, rinse and pat dry chickpeas. Add to the baking sheet in an even layer, then toss with olive oil and spices. Roast for 10 minutes.
- Prepare the chicken while the chickpeas cook: slice raw chicken breasts into 1 inch cubes. Add chicken cubes to a medium bowl with the olive oil, honey, harissa and other spices. Toss to coat.
- After the chickpeas have cooked for 10 minutes, remove pan from the oven and shake the chickpeas. Add the chicken bites to the same pan.
- Spray pan with cooking oil or drizzle some olive oil. Cook for additional 15-20 minutes. I like to broil for the last 2 minutes for a little crisp!
- Tahini sauce: In a small bowl, whisk together all the tahini ingredients. Add water as needed for desired thickness.
- Once the chicken and chickpeas are done, add to a bowl with rice, cucumber and red onion. Top with sauce and serve with a wedge of lemon.
