Description
This flavorful Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion is a delicious and satisfying dish that combines tender chicken thighs with zesty harissa, creamy labneh, and roasted vegetables.
Ingredients
Units
Scale
For the chicken:
- 1 lemon
- 1 1/2 tbsp harissa paste
- 4 large chicken thighs bone-in, skin-on
- Salt and freshly ground black pepper
- 1 red onion, peeled and cut into 8 wedges
- 2 tbsp olive oil
For the labneh:
- 4 tbsp labneh, heaped
- 4 chives, finely chopped
To plate:
- 4 jarred roasted red peppers, cut into strips
- 4 chives, finely chopped
- 2 spring onions, finely chopped
- 15 g toasted Marcona almonds
To serve:
- Warm crusty bread
- Fully-prepared mixed leaf salad and/or tenderstem broccoli
Instructions
- Preheat the oven to 200C. Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
- Add the harissa paste to one of the bowls and mix well. Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken.
- Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top. Place the chicken thighs on top, skin-side up. Drizzle with olive oil, sprinkle with sea salt, and roast for about 45-50 minutes.
- Prepare the labneh: place the labneh in a bowl, add the chives and remaining lemon zest. Season with salt and pepper, mix well, and set aside.
- To serve: Spread the labneh onto a plate. Top with sliced roasted red peppers, onions, lemon slices, chicken thighs, and drizzle with juices from the tin. Sprinkle with chives, spring onions, and almonds. Serve with warm crusty bread and salad or broccoli.
Notes
- Any leftovers can be stored in an airtight container for up to 4 days in the fridge.
- You can marinade the chicken up to 24 hours in advance.
- For chicken breast variation, adjust cooking times accordingly.
- Serve with a green salad, broccoli, or grains.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
