Harissa Chicken with potatoes and squash


Last night I made harissa rubbed chicken legs baked in the oven with fingerling potatoes and yellow zucchini (from the farmer’s market). This was my first attempt at using harissa. Harissa is a north african spicy red paste that can either be used as marinades, a dip, or an addition to sauces, mayo, etc. I’ve been hearing more and more about it so I thought I’d try it out. I got the can from a local middle eastern market. Here’s what I did…very simple:

1. Rub the chicken legs on the outside and under the skin with the paste. Let marinate for an hour or so if time allows.

2. In the meantime, I parboiled the potatoes and cut up the squash.

3. Preheat the oven to 400 degrees.

4. I then removed the chicken from fridge, threw the potatoes and squash into the baking dish.

5. Put salt, pepper, and olive oil on the chicken (both sides) and the veggies.

6. Cook in the oven for 50 minutes….and then you have a full meal ready for you.

It was a good dish…a change from the typical spices we use. Strangely, the heat of the harissa hits you with the first couple of bites and then it just all of a sudden mellows out and allows you to taste the real flavor of it.  I have a bunch of harissa left and am going to play with other ways to use it.

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