Chicken with Harissa and Chickpeas

Good LORD these things take me a long time to write. I made this on August 11th, and started blogging about it the next day…pfthffttttttttt.

Weeknight Chicken with Harissa and Chickpeas

Weeknight Chicken with Harissa and Chickpeas

I made this several months back and it was delicious and quick and crowd pleasing. I made my own version recently, and it’s even easier and maybe even more delicious. My version skips the browning for oven roasting, and the pan sauce for a yogurt based marinade. There is still harissa, and there are still chickpeas, and there is even less work. Everyone wins! This is really easy. I combined yogurt and harissa, and marinated the chicken in it overnight. The night I ate it I lightly oiled a baking pan, dumped two cans of chickpeas in the bottom, then laid the chicken pieces on top, with an lemon slice on top of each one, and stuck it in the oven. I sprinkled it with parsley and served it over jasmine rice.

I made the harissa because I felt like it-I used this recipe, but go right ahead a use a store bought one! (If you do make the harissa, it lasts forever and I am finding all sorts of things to do with it – though I suppose the same would go for store bought…) All the recipes are a little different, most have dried chiles, some include roasted red pepper. I’m not going to lie to you, I have an n of 1, but I am quite pleased with the recipe I used. It had depth of flavor and good spiciness and ingredients that I mostly had on hand, and it smells wonderful. It is delightful.

Without further ado…

over rice

over rice

 

Things fall apart; the centre cannot hold;
Mere anarchy is loosed upon the world,
The blood-dimmed tide is loosed, and everywhere
The ceremony of innocence is drowned;
The best lack all conviction, while the worst
Are full of passionate intensity. -Yeats

This summer was…heavy. It seems chaos reigns at the moment.

Fall is not typically a season of renewal, but chaos can’t hold either, right?

This one was really hard. Welcome back to Neverland Pan the Man.

Imma just leave this right here: Race/Off

Oh my god, NO. Nopenopenopenope. Who wrote that nonsense and, better question, HOW IN THE WORLD DID AN EDITORIAL TEAM LET THAT BE PUBLISHED. The last couple sentences. This is why we shouldn’t have nice things. I can’t wait for next week’s followup: “Revisiting The Holocaust: Sometimes Hitler Was Nice.”

Yes, Grandpa Joe, Yes.

Slow, sarcastic, five-months-too-late clap for the Ravens and the NFL, I guess? Now please read this (Roxane Gay, who wrote that piece, has two books out this year. Her first, a novel called An Untamed State was…something else. It is amazing and stirring and dark and powerful and hard to read, which makes it hard to recommend, except that it is so beautiful at the same time, that I want to recommend it to everyone. So read it, if you can read such things, but warning, it is visceral and tragic and awful and amazing) and also this, and watch this. Thank you Keith. Update: Everything is awful, light it on fire.

It’s apparently cut-the-bullshit week over here at B&G. I’m ok with that.

But there was good stuff!

Why isn’t she Queen of the World yet?

Serena. LIKE. A. BOSS.

I made these again last week. They hold up.

Did y’all see THIS thing of beauty? It is going to be SO MUCH FUN.

What I am reading: I just finished The Summer Fletcher Greel Loved Me by Susanna Kingsbury. I also finally finished A Clash of Kings. Mr. Martin, edit thyself, holy hell. I am currently reading The Last Days of California by Mary Miller and next on the list is Code Name Verity.

What I am listening to: Sia and of course and always, Beyonce.

I have another vacation planned! I am going to Key West and Nashville in October AND I CAN NOT WAIT.

Happy fall. May the weather throughout be as perfect as it was today.

 

 Harissa-Yogurt Chicken with Chickpeas and Lemon (serves 6ish)

1 whole 4-5 lb Chicken, cut in 10 pieces (wings, thighs, legs, each breast half cut in half again) or feel free to use chicken pieces of your choice. Remove the skin if you prefer.

1 cup Plain Yogurt (greek or regular is fine)

1/3 cup Harissa

2 15 oz cans chickpeas, drained

10 slices Lemon

Salt and pepper to taste

Splash of oil for the pan

Jasmine rice and parsley to serve

The night before you are planning on serving this, combine the yogurt, harissa and chicken pieces with a generous pinch of salt and pepper in a bowl or a ziploc bag. Mix together to coat chicken evenly, and refrigerate overnight.

On the day you are serving the chicken, preheat the oven to 400 degrees. Lightly rub a baking dish (a 9×13 fit the pieces well) with olive oil, and add the chickpeas to the pan. Place the chicken pieces on top of the chickpeas and place a lemon slice on top of each piece of chicken. Sprinkle generously with salt and pepper. Roast the chicken for 25-30 minutes until the pieces are cooked through.

Sprinkle the chicken with parsley, more salt and pepper to taste, and serve the chicken and chickpeas over jasmine rice. SO EASY.

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