Dishing Up the Dirt

Harissa Roasted Chicken & Cauliflower with Chickpeas

This one pot chicken dish is a great recipe to keep in your back pocket for simple weeknight cooking. The flavors are bright, spicy and perfect for a winter evening. For all of my vegetarian friends out there, this dish will taste pretty darn great minus the chicken so don’t be turned off right away if you adhere to a plant based diet. I hope you all enjoy this simple meal as much as we do. Cheers from Tumbleweed Farm.

Harissa Roasted Chicken & Cauliflower with Chickpeas

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 2-4

  • 1 Tablespoon olive oil
  • 4 bone in, skin-on chicken thighs + salt and pepper to season
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 Tablespoons tomato paste
  • 1 teaspoon pure cane sugar
  • 1 medium sized head of cauliflower, cut into florets
  • 1 (15 ounce) can of chickpeas, drained
  • 1/4 cup harissa paste
  • 1/2 cup dry white wine (you can sub with vegetable stock if need be)
  • salt and pepper to taste
  • 1 bunch of parsley, minced

Preparation

  1. Preheat the oven to 425F. Heat the oil in a large oven proof skillet over medium heat. Season the chicken with salt and pepper and cook for about 5 minutes per side or until lightly browned on both sides. Remove chicken from the pan and set aside on a plate.
  2. Pour off most of the drippings and add the onion and garlic, cook for about 3 minutes, stirring often. Add the tomato paste and sugar, and cook, stirring to coat the vegetables.  Add the cauliflower, chickpeas, harissa and wine; bring to a simmer and cook until most of the liquid evaporates.
  3. Nestle the chicken, skin side up in the vegetable mixture. Season with salt and pepper to taste and transfer the skillet to the preheated oven. Roast until chicken is cooked through, about 20-25 minutes.
  4. Divide chicken and vegetables between plates and top with minced parsley and enjoy.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary *This recipe is loosely based off of a Bon Appetit Magazine recipe


Leave a Reply

8 thoughts on “Harissa Roasted Chicken & Cauliflower with Chickpeas

  1. I so much loved your recipe! Just as spicy as I like it! Yey!

    1. Andrea says:

      I do love spicy food!!

  2. Paulina says:

    This looks heavenly! Can it be done in a slow cooker, too?

    1. Andrea says:

      I haven’t tried this in a slow cooker but I’m sure it’d be great! Let me know if you make this!

  3. Shannon says:

    My mouth is watering just looking at this! Love when you write the odd meat post.

  4. Brian says:

    Count me in as another salivating just reading through. I don’t see why this can’t be cooked in a slow cooker.

  5. Amelia says:

    I made this for dinner the other night and we loved it! thanks for the recipe, it will be going into regular rotation in my kitchen!

  6. Mmmmmmmmm! Sounds amazing!

Sign up

Fresh recipies delivered to your inbox!