Weekly Winner:  Hip, Hip, Harissa!

 Last night’s dinner was not just my Weekly Winner — this was easily the best thing I’ve made in the past six months!    The amazing thing about that statement is that this dish did not contain a bit of bacon, a portion of pork, or an ounce of cheese (sorry, I could not think of a word beginning with “ch” to describe a smidgen). Imagine that — chicken and vegetables won out over any pasta, pork or gooey casserole I’ve made in half a year!

This amazing dish was Harissa-Roasted Chicken with Chickpeas and it comes from Sunset Magazine. Besides being crazy good, and amazingly healthy…it’s a one-pot wonder!

Because you marinade the chicken in a mixture of yogurt and harissa, it stays incredibly moist and tender.  I can see why the chicken turns out so tasty.  What is truly incredible about this dish is how delectable the vegetables are!  There is absolutely nothing on them but some salt and pepper.  Roasting the chicken on top imparts a great flavor.  This is truly a remarkable dish.  Please make it!

Harissa-Roasted Chicken with Chickpeas


1/2 cup plain whole-milk greek-style yogurt

1/3 cup coarse harissa

1 tablespoon lemon juice

1 tsp. kosher or sea salt


6 large bone-in, skin-on chicken thighs (2 lbs. total)

1 can (15 oz.) chickpeas, drained and rinsed

1 large red onion, halved lengthwise and thinly sliced into half-moons

1 pound carrots, peeled and sliced on the diagonal about 1/4 in. thick


1. In a bowl, whisk yogurt, harissa, lemon juice, 1 tsp. salt, and several grinds of pepper. Add chicken; turn to coat. Chill, covered, 4 to 8 hours.

2. Preheat oven to 425° with a rack set in upper third. In a bowl, combine chickpeas, onion, and carrots. Season lightly with salt and toss to blend. Make a bed of the vegetables in a 9- by 13-in. baking dish. With a rubber spatula, redistribute marinade so it evenly covers both sides of chicken. Set chicken on vegetables, skin side up. Bake until chicken is deeply browned, about 45 minutes.

3. Transfer chicken to a plate. Stir vegetables and add a splash of water if they look dry. Bake until carrots are tender, 10 minutes longer.