Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

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Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

This week has been weird and foggy…and rainy! I feel like I’ve been yawning the entire time and haven’t had that gusto that everyone seems to be having except me. GOALS! RESOLUTIONS! BE THE BEST YOU! I’ve been more like:

1. Maybe Steve Avery really did to it?
2. Leonardo DiCaprio is gonna win an Oscar and he grunted the entire time. (A must see!)
3. I really want pizza.
4. I really want a milkshake.
5. I bet there’s someone on Pinterest that has made a pizza milkshake. Barf.

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

I decided I needed to put some music on and make something classy: HARISSA.

I can’t think of anything more classy than homemade condiments, you know?

Josh is also on this cleanse-thingy with me and he made harissa the other day, adapted from his boss, Chef Jeremy Fox. You might’ve seen it in this month’s Bon Appetit. He has a whole section of healthy sorta dishes and they all look amazing. I used the general guidelines but changed a few things because I can never ever follow a recipe to save my life.

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower
Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

Homemade Harissa + Roasted Harissa Chicken with Chickpeas & Cauliflower

Homemade Harissa

Prep Time: 50 minutes

Total Time: 50 minutes

Yield: 1 cup harissa

Homemade Harissa

Ingredients

  • 8 large dried guajillo chiles
  • 8 medium dried pasilla chile peppers (see note!)
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon celery seeds
  • 3 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup, plus 1 tablespoon, olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon salt

Directions

  1. In a medium pot, bring water to a boil. Add the dried guajillo and ancho chile peppers, turn off the heat and cover. Allow to sit until softened, about 40 to 45 minutes. Drain. Remove the stems and seeds from the chiles and cut them into 1-inch pieces.
  2. In a mortar and pestle (alternatively, you can use a food processor), add the cumin seeds, coriander seeds and celery seeds. Twist and grind the mortar until the mixture has reached a spice blend. Transfer to a blender, along with the garlic and shallot. Pulse until finely chopped. Add the chiles and pulse until chopped. With the blender running, pour in the oil and vinegar until just incorporated (the harissa should be the texture of a paste vs. a smooth puree). Transfer to an airtight container. Mixture will last up to 5 days in the fridge.

Notes

*I used pasilla but you could also use dried ancho chiles.

http://acozykitchen.com/roasted-harissa-chicken/

Roasted Harissa Chicken with Chickpeas & Cauliflower

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4

Roasted Harissa Chicken with Chickpeas & Cauliflower

Ingredients

  • 1 1/2 pound bone-in chicken thighs (about 6)
  • Salt
  • Freshly ground pepper
  • 3 tablespoon olive oil
  • 2 shallots (or 1 yellow onion), peeled and sliced
  • 3 cloves garlic
  • 1/2 cup homemade or store-bought harissa paste, plus to brush on top
  • 1 1/2 cups chicken broth
  • 2 (14-ounce) cans of chickpeas
  • 1 head of cauliflower, cut into florets
  • 1 lemon, grilled
  • Italian parsley, for garnish

Directions

  1. Preheat oven to 400 degrees F.
  2. Sprinkle chicken with salt on both sides. In a large pan or Dutch oven, heat the olive oil over medium-high heat. When hot, add the chicken, skin-side down, and cook until golden brown, about 5 to 6 minutes. Flip and cook on opposite side for about 3 minutes. Remove chicken and set aside in bowl.
  3. Turn the heat down to medium-low. If the chicken let out a bunch of fat, discard, leaving only about two teaspoons of oil. Add the onions and cook for about 3 minutes, next add the garlic and cook until fragrant. Add the harissa paste, broth, chickpeas and nestle the chicken atop. Brush the tops of the chicken thighs with harissa. Place in oven to cook, uncovered, for about 20 minutes. At the 20 minute mark, add the cauliflower all around (you may need to move the chicken around to fit all the cauliflower) and transfer back to the oven. Cook for an additional 15 minutes. Garnish with lemon wedges and Italian parsley.
http://acozykitchen.com/roasted-harissa-chicken/

{ 20 comments… read them below or add one }

Angela - Patisserie Makes Perfect January 8, 2016 at 1:02 am

I made harissa a long time ago, it’s so delicious. I love the labelling in this, I can guess what the AF means :-)

Reply

Patti January 8, 2016 at 5:24 am

I love that you label your own personal jar of Harissa as AF :)

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Adrianna Adarme January 8, 2016 at 12:32 pm

Hahaha.

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Madeline January 8, 2016 at 6:33 am

Hahaha! “And he grunted the whole time”. I thought the same thing when watching that trailer–it looks pretty good! Anyway, love this chicken dish and the food styling here. Sounds perfect for a cold, winter-y night!

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Adrianna Adarme January 8, 2016 at 12:32 pm

It was the best movie I’ve seen this season. And thank you!

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Libby January 8, 2016 at 7:06 am

This looks beautiful. You take really stunning photos. Thanks for sharing. :)

Reply

Adrianna Adarme January 8, 2016 at 12:32 pm

Thanks, Libby!

Reply

Jamie | The Kitchenarium January 8, 2016 at 12:27 pm

How delicious! Lately I have been enjoying a spoonful of harissa mixed with homemade mayo as a dipping sauce for roasted potatoes. It is everything.

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Adrianna Adarme January 10, 2016 at 5:11 pm

That sounds so good. Right now I can’t eat potatoes and that’s all I want!

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Laura (A Beautiful Plate) January 8, 2016 at 3:20 pm

I was drooling when I watched you make this on snapchat the other day!

Reply

Adrianna Adarme January 10, 2016 at 5:12 pm

I drool over your pizzas on snap. And the sourdough today. GOOD GRACIOUS

Reply

Franziska Glauser January 10, 2016 at 8:52 am

Thank you for this delicious recipe, sounds so tasty!!! Really have to try this out.
Have a wonderful day, Franzi

Reply

Adrianna Adarme January 10, 2016 at 5:12 pm

Thank you!

Reply

rachel January 10, 2016 at 2:58 pm

This recipe looks fabulous! I’m planning to make it this weekend.

However, I think there may be a typo. In the roasted chicken directions it says “Place in oven to cook, uncovered, for about 15 minutes. At the 20 minute mark, add the cauliflower…” How would I hit the 20 minute mark if it’s only supposed to cook for 15 minutes? I would love clarification on the timing.

Thanks and keep the wonderful recipes coming!

Reply

Adrianna Adarme January 10, 2016 at 5:11 pm

Well that’s confusing! Sorry about that. In an early version of this recipe I thought the chicken needed to be cooked for only 15min before the cauliflower goes in but it definitely needs a full 20 minutes (pre-cauliflower).

I just changed it! Thanks so much and sorry for the confusion! xoxo

Reply

Alissa January 11, 2016 at 10:59 am

PIZZA MILKSHAKE!!

Reply

Adrianna Adarme January 12, 2016 at 9:36 am

Hahaha

Reply

Andrea @ Chasing Strength January 11, 2016 at 4:20 pm

This looks delicious,I’ve never made homemade harissam but I think its time to try it out. Revenant is definitely next on our movies to watch list!!

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Dana Parsons January 17, 2016 at 8:19 am

I made this for dinner last night- it was AMAZING!!! My husband loved it!!! It was the perfect dish for this rainy weekend. Any suggestions on what to use the leftover harissa for?
Thank you for the great recipe :)

Reply

Adrianna Adarme January 17, 2016 at 9:17 am

Hi Dana! YAY! So glad you and your man loved it. I ended up putting this harissa on everything: eggs, salmon and even mixed it into salad dressings (a bit of olive oil, red wine vinegar and harissa). It makes so many things better!

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