Cinnamon Roasted Chicken With Harissa Sauce Recipes

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Roasted Chicken Breasts With Harissa Chickpeas image

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

Ingredients

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

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

HARISSA SAUCE

Harissa Sauce image

Categories Sauce Food Processor Garlic Broil Quick & Easy Spice Bell Pepper Caraway Bon Appétit

Yield Makes about 2 2/3 cups

Number Of Ingredients 7

Ingredients

1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper

Steps:

Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

CINNAMON-ROASTED CHICKEN WITH HARISSA SAUCE

Cinnamon-Roasted Chicken With Harissa Sauce image

Make and share this Cinnamon-Roasted Chicken With Harissa Sauce recipe from Food.com.

Provided by Rose J

Categories Chicken Breast

Time 49m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup olive oil
1/4 cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 boneless skinless chicken breast halves
8 boneless skinless chicken thighs
1 cup fat free chicken broth
3 tablespoons harissa

Steps:

Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
Preheat oven to 475°F Transfer chicken to rimmed baking sheet, shaking off marinade. Skin side up roast until cooked through, about 20 minutes. Warm the chicken broth in a pan with the Harissa until hot.
Serve with Harissa Sauce.

Nutrition Facts : Calories 308.7, Fat 20.9, SaturatedFat 3.2, Cholesterol 83.8, Sodium 714, Carbohydrate 2.3, Fiber 1.3, Sugar 0.4, Protein 27.4

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