Description
A flavorful and spicy harissa-marinated chicken served alongside tender, caramelized roasted cauliflower. This dish blends North African heat with roasted vegetable goodness for a healthy and satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 head cauliflower, cut into florets
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix harissa paste, 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper.
- Coat chicken thighs in the marinade and set aside for at least 15 minutes (or overnight for more flavor).
- Place cauliflower florets on a baking sheet. Drizzle with remaining olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast cauliflower in the oven for 10 minutes.
- After 10 minutes, push cauliflower to one side of the pan and add marinated chicken thighs to the other side.
- Continue roasting for 20-25 minutes, until chicken is cooked through and cauliflower is golden brown.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- For extra crispiness, broil the chicken for 2-3 minutes at the end.
- Use harissa according to your heat tolerance.
- This dish pairs well with couscous or a fresh green salad.
Nutrition
- Serving Size: 1 chicken thigh with cauliflower
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
