Moroccan Chicken with Harissa and Chickpeas

A one pan wonder! Easy enough for a weeknight but tasty enough for a party. I love the combination of the orange and harissa which imparts a wonderful balance of sweet, spicy and umami. Harissa paste is a smoky chili paste with a peppery, garlicky kick and is widely used in North African cuisine. Its origins are from Tunisia but popular in other parts of the Maghreb region including Morocco, Libya and Algeria. Inspired by a recipe from Nargisse Benkabbou, currently the Executive Chef at L’Mida Marrakech.

Moroccan Chicken with Harissa and Chickpeas

5-6 chicken thighs

½ cup water

zest of 2 oranges

½ cup orange juice

3 tablespoons olive oil

2 tablespoons harissa paste

2 tablespoons chipotle peppers in adobo sauce, chopped

1½ tablespoons honey

3 garlic cloves, minced

2 tablespoons fresh cilantro, chopped

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cumin

1 can chick peas, drained and rinsed

2 red onions, thinly sliced

Preheat oven to 425 degrees

Pat the chicken thighs dry with a paper towel and season with salt and pepper. Set aside.

To a large bowl add ½ cup water, orange zest, orange juice, olive oil, harissa paste, chipotle peppers, honey, garlic, chopped cilantro, coriander, ginger, turmeric and cumin. Stir.

On a sheet pan, spread out the chickpeas and the red onion. Pour half the mixture over the chickpeas and red onions and combine. Add the chicken thighs to the bowl of the remaining marinade. Coat thoroughly. Place the chicken thighs on top of the chickpeas and red onion. Pour the remaining marinade over the chicken. Roast until the onions are tender and the chicken thighs are 175 degrees. About 30 to 45 minutes.