Harissa Roasted Chicken & Chickpea Bowl
Harissa-roasted chicken thighs and crisp chickpeas over bulgur with a cool cucumber-mint yogurt.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Harissa is a North African chili paste with roasted pepper, garlic and caraway; it acts as both marinade and seasoning here. Chickpeas roast on the same pan and soak up the spiced oil while they crisp. Bulgur is our choice of base because it cooks in about 12 minutes and its nutty flavor suits the harissa.
Why this recipe works
Roasting the chicken and chickpeas together means the chickpeas cook in the chicken's spiced juices. The cold, herby yogurt cools the harissa and gives the bowl a sauce.
Ingredient notes
Harissa strength varies a lot; rose harissa is milder and sweeter, Tunisian-style paste is hotter. Taste yours and use less if it is very fiery. Squeezing the grated cucumber keeps the yogurt thick.
Common mistakes
- Crowding the pan, which steams the chickpeas.
- Leaving the cucumber unsqueezed, which turns the yogurt watery.
What to serve with it
Warm flatbread and a few lemon wedges are good alongside.
Meal prep
The chickpeas soften in the fridge but still taste good. Keep the yogurt in a separate container and serve it cold.
More bowls like this
Cooking tips
Dry the chickpeas thoroughly; any water on them keeps them from crisping. Lay the chicken thighs flat and open so they roast evenly.
Swaps and variations
Use quinoa, couscous or rice instead of bulgur for a gluten-free bowl (bulgur contains gluten). Use dairy-free yogurt to make the bowl dairy-free.
Storing and reheating
Refrigerate within 2 hours for up to 4 days; the yogurt sauce keeps 3 days. Reheat chicken, chickpeas and bulgur until hot (165°F / 74°C).
Recipe
Harissa Roasted Chicken & Chickpea Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the chicken and chickpeas
- For the bulgur
- For the yogurt
You’ll need: rimmed sheet pan; medium saucepan with lid; mixing bowls; grater; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Mix the harissa with 1 tablespoon olive oil and 1/2 teaspoon salt and rub it over the chicken.
-
Toss the chickpeas with the remaining olive oil and salt. Spread the chickpeas on one side of a sheet pan and lay the chicken on the other.
-
Roast 22 to 28 minutes, shaking the chickpeas once, until they are crisp and the chicken reaches 165°F (74°C) in the thickest piece. Rest the chicken 5 minutes and slice.
-
Meanwhile, bring the bulgur and water to a boil, cover and simmer on low 12 minutes, until the water is absorbed. Rest covered 5 minutes and fluff.
-
Stir together the yogurt, cucumber, mint and lemon juice.
-
Divide the bulgur among 4 bowls, add the sliced chicken and chickpeas and spoon the minty cucumber yogurt on the side.
Questions
How spicy is this bowl?
It depends on your harissa. Start with 2 tablespoons if you are unsure.
Can I use chicken breast?
Yes. Roast for 18 to 22 minutes until 165°F (74°C); breasts dry out faster.
Comments