Best 6 Roasted Chicken Breasts With Harissa Chickpeas Recipes
Indulge in the tantalizing flavors of succulent roasted chicken breasts, perfectly paired with aromatic harissa chickpeas in this delectable dish. Get ready to embark on a culinary journey that will captivate your taste buds and leave you craving for more.
The symphony of flavors in this dish is a true testament to the magic of culinary artistry. The chicken breasts, roasted to perfection, boast a crispy golden-brown skin that encases tender and juicy meat, infused with a medley of spices that dance on your palate. The harissa chickpeas, a delightful complement to the chicken, are imbued with the vibrant flavors of harissa paste, cumin, and coriander, offering a delightful textural contrast and a burst of savory goodness.
This recipe provides step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece in the comfort of their own kitchens. With detailed explanations and helpful tips, the recipe guides you through the process of preparing the succulent chicken breasts, creating the flavorful harissa paste, and roasting everything to perfection.
The article also includes a variation of the recipe, introducing a tantalizing twist of roasted sweet potatoes and a vibrant green tahini dressing. This vibrant addition elevates the dish to new heights of flavor and visual appeal, making it a feast for both the eyes and the palate.
So, prepare to be amazed as you embark on this culinary adventure, where succulent chicken breasts and aromatic harissa chickpeas unite in a symphony of flavors. Let your senses be captivated by the delightful textures and vibrant colors as you savor every bite of this delectable dish. Bon appétit!
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
- Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
- Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.
CHICKEN WITH CRUSHED HARISSA CHICKPEAS
Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious
Provided by Esther Clark
Categories Dinner, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
- Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
- Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
- Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
Tips:
- Brining the chicken breasts enhances their flavor and moisture. If you don't have time to brine them overnight, you can brine them for as little as 30 minutes.
- Use a flavorful harissa paste. Look for a harissa paste that is made with a variety of spices, such as cumin, coriander, and chili peppers. You can also make your own harissa paste if you have the time.
- Roast the chickpeas until they are crispy. This will give them a nice texture and flavor.
- Serve the chicken breasts and chickpeas over a bed of rice or quinoa. This will help to soak up the flavorful sauce.
- Garnish the dish with fresh herbs, such as cilantro or parsley. This will add a pop of color and flavor.
Conclusion:
This roasted chicken breasts with harissa chickpeas recipe is a delicious and easy-to-make meal. The chicken breasts are flavorful and juicy, the chickpeas are crispy and flavorful, and the harissa sauce is spicy and flavorful. This dish is perfect for a weeknight dinner or a casual lunch. You can also use the leftovers to make a delicious chicken salad or wrap.
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