Harissa Chicken with Roasted Sweet Potatoes
Updated: Aug 22, 2023
The wife of an artist, Danielle Dickison tells us about a delicious dish she serves to the art students invited into her home. She recommends a book that will inspire you and gives tips on how to use music and lighting to create the right vibe for your event. Danielle shares ideas to get small children involved and excited to have people over. Her advice will give your entire dinner an artistic flair. Stay tuned for her must-have kitchen items! (Visit comeoverfordinner.com for the recipe, product links, and more!)
Harissa Chicken with Roasted Sweet Potatoes
Servings: 8 (adapted from Feasting At Home by Sylvia Fountaine)
Marinade: 4 garlic cloves, finely minced or crushed 2 teaspoons salt ½ cup olive oil 1 tablespoon cumin 1 tablespoon smoked paprika 1 tablespoon chili powder ½ teaspoon chipotle powder (optional, or chili flakes) 2 teaspoons apple cider vinegar Main Dish: Rice 4 pounds sweet potatoes (about 4 medium-sized) – diced into small cubes, unpeeled. 2 large red onions- sliced into ½ inch wedges 8 chicken thighs, skin on, bone-in Garnish: cilantro sprigs Harissa Sauce: 2 cups plain yogurt 2 bunches cilantro – (about 2 cups packed, tender stems ok) 1 teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons olive oil
Directions:
1. Preheat oven to 425°.
2. Stir marinade ingredients together. Pour half the marinade into a medium bowl.
3. Place the sweet potatoes into the medium bowl and toss to coat. Place in a single layer on one side of a parchment lined sheet pan.
4. Place the onion next to the sweet potatoes and drizzle with a little olive oil.
5. Pat the chicken dry, season with salt and pepper, and place in the same medium bowl and add the remaining marinade. Turn the chicken to coat completely. Line up next to the onions in a single layer.
6. Place the sheet pan in the oven and bake 30 minutes but check after 20 (especially if substituting boneless, skinless thighs), rotating the pan if necessary. Sweet potatoes should be fork tender. When chicken is cooked, broil just the chicken to crisp up the skin (optional – Do not walk away and let burn!).
7. While chicken is baking, cook rice according to package instructions.
8. Make Harissa Sauce, blending all the ingredients in the blender.
9. Divide the rice, roasted sweet potatoes, and onions among 8 bowls and top with the chicken. Garnish with cilantro sprigs and serve with Harissa sauce.
Original Recipe:
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