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Description
A simple and flavorful sheet pan meal featuring spicy harissa chicken with sweet apricots and briny smashed olives.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pitted Kalamata olives
- 1/2 cup dried apricots, halved
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chicken thighs with harissa paste, olive oil, cumin, coriander, salt, and pepper until evenly coated.
- Spread the seasoned chicken in a single layer on a large baking sheet.
- Arrange the olives and apricots around the chicken on the baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the apricots are softened.
- Remove from oven, scatter with fresh cilantro, and serve.
Notes
- For a spicier dish, use more harissa paste.
- You can substitute dried cranberries for apricots if preferred.
- Serve with couscous or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African