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  • All Year
  • 3 hours
  • Serves 4

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Harissa Olive Oil

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French Fleur De Sel Sea Salt

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Harissa Roasted Chicken with Chickpeas and Red Onion

This Middle Eastern dish is delicious for both lunch and dinner. Spicy and filling, sure to be a favorite!

Ingredients

  • 2 lb Boneless, skinless chicken breasts
  • SOOC French Fleur de Sel Sea Salt & Pepper, to taste
  • 2 can Chickpeas, rinsed and drained
  • 1 Large Onion, sliced thinly
  • 2 clove Garlic, chopped
  • 1 container Grape Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 bunch Scallions, chopped
  • 16 oz Plain Greek Yogurt
  • 1 Lemon, juice and zest
  • 1 cup SOOC Harissa Infused Olive Oil
  • 1 tsp SOOC French Fleur de sel Sea Salt

Directions

  • 1. Coat the chicken with the Harissa Oil; season with salt & pepper. Place the chicken in a resealable plastic bag & refrigerate overnight.
  • 2. In a large bowl mix the chickpeas, onions, garlic, tomatoes, cumin, coriander, salt & pepper. Add half the lemon juice & zest. Add 2T of the Harissa Oil & the scallions; toss, cover & chill overnight. (Bring the mixture to room temperature before serving.)
  • 3. Place the yogurt in a bowl & season with the salt, lemon juice & the remaining zest; let stand at least 2 hours or overnight.
  • 4. Preheat the oven to 400°F. Place the chicken on a sheet pan & roast 10-12 minutes, or until an internal temperature of 155°F. Remove the chicken from the oven & let the chicken rest until the internal temperature reaches 165°F.
  • 5. Place the chickpea salad in the center of a serving plate; slice the chicken & place it over the salad. Top with the yogurt sauce & add a few grains of salt, if needed.

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Harissa Roasted Chicken with Chickpeas and Red Onion

  • All Year
  • 3 hours
  • Serves 4

This Middle Eastern dish is delicious for both lunch and dinner. Spicy and filling, sure to be a favorite!

Ingredients

  • 2 lb Boneless, skinless chicken breasts
  • SOOC French Fleur de Sel Sea Salt & Pepper, to taste
  • 2 can Chickpeas, rinsed and drained
  • 1 Large Onion, sliced thinly
  • 2 clove Garlic, chopped
  • 1 container Grape Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 bunch Scallions, chopped
  • 16 oz Plain Greek Yogurt
  • 1 Lemon, juice and zest
  • 1 cup SOOC Harissa Infused Olive Oil
  • 1 tsp SOOC French Fleur de sel Sea Salt

Directions

  • 1. Coat the chicken with the Harissa Oil; season with salt & pepper. Place the chicken in a resealable plastic bag & refrigerate overnight.
  • 2. In a large bowl mix the chickpeas, onions, garlic, tomatoes, cumin, coriander, salt & pepper. Add half the lemon juice & zest. Add 2T of the Harissa Oil & the scallions; toss, cover & chill overnight. (Bring the mixture to room temperature before serving.)
  • 3. Place the yogurt in a bowl & season with the salt, lemon juice & the remaining zest; let stand at least 2 hours or overnight.
  • 4. Preheat the oven to 400°F. Place the chicken on a sheet pan & roast 10-12 minutes, or until an internal temperature of 155°F. Remove the chicken from the oven & let the chicken rest until the internal temperature reaches 165°F.
  • 5. Place the chickpea salad in the center of a serving plate; slice the chicken & place it over the salad. Top with the yogurt sauce & add a few grains of salt, if needed.