Honey harissa sheet pan chicken with sweet potatoes, olives and feta
Dimitra's Dishes · ♥ 375 likes · 4.3K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb sweet potatoes
- 5–6 oz feta cheese
- 2 tbsp finely chopped parsley
- 1 jar harissa sauce
Taste the harissa for heat; put a whole jar in a big bowl.
- 4 tbsp honey
- 2–3 tbsp fresh lemon juice
- 4 cloves garlic cloves
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp smoked paprika
- crushed red pepper flakes
Add four tablespoons honey, two to three tablespoons fresh lemon juice (or balsamic vinegar), four finely grated garlic cloves, a teaspoon each of ground cumin, ground coriander and smoked paprika, a pinch of red pepper flakes, two teaspoons salt and black pepper; mix.
- 2½ lb boneless skinless chicken thighs
- 2 tsp salt
- freshly cracked black pepper
Add about two and a half pounds of boneless skinless chicken thighs and coat with the marinade; marinate 30 minutes if there is time.
- 1 whole onion
Peel and cube the sweet potatoes; cut the onion in quarters and slice; put both on a baking tray.
Add the chicken between the vegetables, pouring the marinade over it; bake 20 to 25 minutes longer.
- pitted olives
Scatter the pitted olives over the chicken and vegetables; bake about 10 more minutes.
Crumble feta over as soon as it comes out of the oven and top with finely chopped parsley.
Feta, parsley and serving