Moroccan Harissa Chicken with Chickpeas & Preserved Lemon
Ingredients
- 8 bone-in chicken thighs
- 400 g tinned chickpeas
- 3 tbsp harissa paste
- 2 preserved lemons
- 1 red onion
- 250 g cherry tomatoes
- 2 tbsp olive oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 688 kcal
- Protein
- 51.7 g
- Carbohydrate
- 22.8 g
- of which sugars
- 5.3 g
- Fat
- 41.8 g
- of which saturates
- 10.3 g
- Fibre
- 8.9 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Thinly slice the red onion and finely chop the preserved lemons, discarding any pips.
- 2
Drain and rinse the chickpeas and toss in a large roasting tin with the onion, cherry tomatoes, preserved lemon, olive oil, and half the harissa. Season well.
- 3
Slash each chicken thigh two or three times with a knife and rub all over with the remaining harissa.
- 4
Sit the chicken skin-side up on top of the chickpea mixture.
- 5
Roast for 45–50 minutes until the chicken is cooked through and the skin is deeply coloured. Scatter with fresh coriander and serve with flatbreads or couscous.
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