Lemony Harissa Chicken with Chickpeas & Potatoes. I discovered this recipe on Food52 (see original on Food52) and have fallen in love with it’s simplicity and ‘make ahead’ nature. I’ve modified it quite a bit over time, including the addition of sweet potato or butternut squash and golden raisins.
What I love the most, is that I can pull together the marinade in about 10 minutes or less, put everything into a big bowl and then put the chicken into it. I cover it and let it sit overnight until I’m ready to road the next day.
Combine all of the marinade ingredients into a deep bowl (that fits in your refrigerator) or a large (i.e. gallon sized) plastic bag (that can fit into the fridge).
Submerge the chicken and veggies into the marinade (making sure that everything is covered by liquid) and refrigerate (overnight if possible), if not, at least an hour before cooking time.
Preheat the oven to 375 degrees Fahrenheit.
Spray a large casserole dish with cooking oil (i.e. olive, coconut, canola) and put the entire contents (marinade, chicken, veggies) into the casserike dish. Roast covered for 45 minutes, uncover for the last 10 – 15 minutes to ‘brown’ the skin on the chicken.
Serve over barley, or cous cous, or noodles.
Additional veggies, you’ll notice for my children I added peas and tomatoes. This dish cooks with plenty of vegetables but I always add something ‘fresh’ to their plates.
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