Cinnamon Roasted Chicken With Harissa Sauce Recipes

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.

Provided by Annacia

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Pan-Roasted Chicken With Harissa Chickpeas image

Steps:

Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3

Ingredients

1 tablespoon olive oil
8 skin-on bone-in chicken thighs (about 3 pounds)
kosher salt, to taste
fresh ground pepper, to taste
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 (15 ounce) cans chickpeas, rinsed
1/4 cup harissa
1/2 cup low sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
lemon wedge, for serving

CINNAMON ROASTED CHICKEN

This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.

Provided by rogerstx

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Cinnamon Roasted Chicken image

Steps:

Preheat oven to 400 degrees.
Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
Let rest for 15 minutes before carving.

Nutrition Facts : Calories 276.6, Fat 22.1, SaturatedFat 4.8, Cholesterol 53.5, Sodium 666.4, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 13

Ingredients

1 whole roasting chicken
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Roasted Chicken Breasts With Harissa Chickpeas image

Steps:

Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

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Cinnamon Roasted Chicken With Harissa Sauce Recipes

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

CINNAMON ROASTED CHICKEN

This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.

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