Sheet Pan Harissa Chicken and Cauliflower

Full recipe:
https://www.linsfood.com/harissa-chicken-traybake/.
Homemade Harissa recipe:
https://www.linsfood.com/how-to-make-harissa/.
This Harissa Chicken Traybake is a super easy recipe that’s perfect for midweek meals, but it is just as at home served during the weekends. In fact, it makes a splendid meal for entertaining friends too..
Moist roast chicken with spicy, earthy, fruity, sweet and sour flavours, what more do you need? It hits all the right spots, and is perfect with rice, couscous, potatoes or bread. Any kind of bread..
Harissa is a North African chilli paste, earthy and smoky in flavour. At its very basic, it has chillies, garlic, salt, olive oil and lemon juice and very frequently, also cumin, coriander and caraway seeds.

Roasted Lemon Rosemary Chicken with Cauliflower is the perfect sheet pan dinner to toss into the oven on nights you just don’t feel like cooking. You can make things even easier by prepping some of the ingredients the day before. Slice the lemons and prep the cauliflower to get ahead of the game. I love using bone-in chicken thighs in recipes. They’re relatively inexpensive, flavorful to eat and easy to successfully cook..
For the FULL Roasted Lemon Rosemary Chicken with Cauliflower recipe, visit: https://anappetizinglife.com/roasted-lemon-rosemary-chicken-and-cauliflower/.
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Easy Sheet Pan Harissa Chicken to make for meal prep, dinner for the whole family or a small dinner party with friends!
Chicken Marinade:
4 boneless, skinless chicken breasts, pounded to about 1/2″ in thickness.
2 tbs olive oil.
1 tbs harissa spice.
1/2 tsp each paprika, oregano, basil.
1 tsp aleppo pepper (sub 1/4 tsp cayenne or chili flakes).
1 C full fat greek yogurt.
1/2 lemon, juiced.
2-3 cloves garlic, grated.
2 small shallots sliced or 1 small onion.
salt and pepper to taste.
Combine and refrigerate until ready to use.
Cauliflower:
1 head cauliflower florets.
2 tbs evoo.
1/2 tsp curry.
1/2 tsp garam masala.
salt to taste.
mix oil and spices and then toss cauliflower in to combine well.
Carrots:
drizzle with olive oil and season to taste with salt and pepper.
Preheat oven to 425F.
On a large, lined baking sheet, add chicken to the middle of the pan. Arrange carrots on one side of chicken and cauliflower on the other side of the chicken. Roast for 15-20 min.
Broil 3-5 min to brown the chicken and remove.
Your 20 min sheet pan dinner is ready!
Serve as is or make the sauces and salads below for tasty accoutrements..
*for an awesome addition to the cauliflower, top with crushed pistachios and sliced turkish apricots and drizzle with Aioli dressing..
Spicy Zough Hot Sauce.
1/2 bunch cilantro.
1/2 bunch parsley.
1/4 C olive oil.
2 cloves garlic.
1 tsp cumin.
1 tsp coriander.
1 jalapeno.
1/4 C lemon juice.
Salt and pepper to taste.
Pulse greens and garlic in a food processor.
Add spices, juice and half the olive oil and pulse again. Scrape down the sides and blend on low adding the remaining olive oil in a stream. Once the consistency is a smooth, saucy consistency, taste and add salt to preference..
Turmeric Aioli Dressing.
3/4 Cup Mayo.
1 tsp harissa spice.
1/4 tsp turmeric.
1 tbs champagne or white wine vinegar.
salt and pepper to taste.
Combine all ingredients well and refrigerate until ready to use.
Sumac Onion Salad.
1 red onion, thinly sliced.
1 tbs sumac.
1/2 lemon, juiced.
1 tbs evoo.
1/4 C packed cilantro and parsley, coarsely chopped.
salt to taste.
Combine onion, lemon juice, oil and spices.
Add fresh herbs.
Refrigerate until ready to use.
Meal ideas.
-Serve with simple beluga lentils or brown rice and tomato and mint salad.
-Make a pita! Stuff it with the chicken, hummus, zough, lettuce, tomato, feta and tourshi and eat the veggies on the side.
-Make a serving board as pictured in my video! Heat up some lavosh and let your friends or family tear it off and eat right off the board!
-Make an arabic Stir Fry or quick biryani! Saute an onion, add up your chopped sheet pan ingredients with any other veggies you’d like and mix it with day old rice adding some extra biryani spices.
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xoxo.
Lisa.
#sevenspicelife

Sheet Pan Suppers are all the rage. Get fired up with this vegetarian combo of cauliflower, leeks, and potatoes (or sub chicken for the cauliflower). Full recipe at http://www.cookingcompaniontv.com/harissasheetpansupper.
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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks..
When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food..
Harissa Cauliflower / Harissa Chicken.
with leeks, potatoes, and yogurt.
“Dinner: Changing the Game” by Melissa Clark.
1 head of cauliflower or 1.5 pounds of bone-in, skin-on chicken thighs and drumsticks.
1.25 pounds Yukon Gold potatoes, peeled and cut into 1x.5 inch chunks (about 2 large potatoes).
2.5 teaspoons kosher salt.
.5 teaspoon freshly ground black pepper.
2 tablespoons harissa.
.5 teaspoon ground cumin.
3 tablespoons olive oil.
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons.
.5 teaspoon grated lemon zest.
.25 teaspoon kosher salt.
1.5 tablespoons olive oil.
1/3 cup plain yogurt.
1 small garlic clove.
.25 teaspoon kosher salt.
.25 teaspoon freshly ground black pepper.
olive oil or milk to thin yogurt as needed.
fresh lemon juice, as needed.
mixed herbs, as needed (parsley, dill, mint, cilantro).
Fretless Kevin MacLeod (incompetech.com).
Licensed under Creative Commons: By Attribution 3.0 License.
http://creativecommons.org/licenses/by/3.0/

This simple and healthy recipe packs a punch full of flavour and is a great alternative to an indulgent curry for any night of the week. Succulent chicken thighs cooked in mustard seeds, curry leaves and turmeric with chunky aubergine, tomatoes, peppers and potatoes. It’s on the front cover of this month’s Jamie Magazine and for a whopping 30% off a subscription click here: http://jamiemagazine.com/JMESOC3.
Healthy tip: If you remove the skin from the chicken thighs you can have 2 thighs per person and still be under the recommended amount of daily saturated fats for an adult. And with all the veg in there it counts as 3 of your 5 fruit & veg a day. Brilliant!
Links from the video:
Moqueca (Brasilian Fish Stew) | http://jamieol.com/7Zle0o.
Make Raita | http://jamieol.com/uJpZlC.
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This one tray wonder is just what you need after a busy days work. Something you can bring to the table in under an hour for family dinner, with minimal effort and that packs a punch, I’m all about! Get the recipe: http://www.donalskehan.com/recipes/harissa-chicken-with-potatoes-tomatoes-thyme/.
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