Crispy Chicken Thighs with Harissa-Spiced Cauliflower, Chickpeas & Tahini Yogurt

Harissa, the bold chili paste rooted in North African kitchens, brings smoky heat to this sheet-pan supper. Crispy chicken thighs roast beside cauliflower and chickpeas, finished with cool tahini yogurt.

Serves 3

Estimate for one serving

• 780 cal
• 52g protein
• 38g carbs
• 48g fat
• 10g fiber

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Ingredients

• 6 bone-in skin-on chicken thighs
• 1 large cauliflower head
• 15 oz canned chickpeas
• 3 tbsp harissa paste
• 5 tbsp extra virgin olive oil
• 3/4 cup plain Greek yogurt
• 3 tbsp tahini
• 4 garlic cloves
• 1 lemon
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 3/4 tsp fresh cracked black pepper
• 1/4 cup fresh cilantro

Instructions

1. 1Preheat oven to 425 °F; line a sheet pan with parchment.
2. 2Pat chicken thighs very dry; season generously with salt, pepper and cumin.
3. 3Heat olive oil in a large oven-safe skillet over medium-high; place chicken skin-side down and sear 6–7 minutes until deep golden and crisp.
4. 4Flip thighs, transfer skillet to oven and roast 18–20 minutes until internal temperature reaches 175 °F.
5. 5Meanwhile, cut cauliflower into bite-size florets; drain and rinse chickpeas.
6. 6In a large bowl whisk olive oil, harissa, 2 minced garlic cloves, smoked paprika, remaining cumin, salt and pepper; toss cauliflower and chickpeas in mixture.
7. 7Spread vegetables on prepared sheet pan and roast 22–25 minutes, stirring once, until cauliflower is charred at edges.
8. 8Whisk Greek yogurt, tahini, zest and juice of half the lemon, 1 grated garlic clove and pinch of salt until creamy; thin with 1–water if needed.
9. 9Plate chicken thighs over a generous bed of roasted harissa cauliflower and chickpeas.
10. 10Drizzle with tahini yogurt, scatter torn cilantro and serve with remaining lemon wedges.