Roasted Chicken with Tunisian Harissa Chickpeas

Mike purchased harissa sauce for me.  I chose this recipe because it seems appealing and easy. 

Harissa sauce is Tunisian. Use it as a condiment for meat or fish, add it to roasted vegetables, or stir into stews and soups.  The ingredients are green pepper, green chili pepper, garlic, olive oil, vinegar, salt, and cumin.

•Credits - Bon Appetit January 2014 issue

Ingredients:

•1 tablespoon olive oil
•8 skin-on, bone-in chicken thighs (about 3 lb.)
•Kosher salt and freshly ground black pepper
•1 small onion, finely chopped
•2 cloves garlic, finely chopped
•2 tablespoons tomato paste
•2 15-oz. cans chickpeas, rinsed
•¼ cup harissa paste
•½ cup low-sodium chicken broth
•¼ cup chopped fresh flat-leaf parsley
•Lemon wedges, for serving

Directions:

Pre-heat oven to 425°. 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 Tbsp. 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.

Nestle chicken, skin side up, add the chickpea mixture, and transfer skillet to oven.  Roast until chicken is cooked through, 20–25 minutes.  Top with parsley and serve with lemon wedges for squeezing over.

Quinoa with Avocado, Toasted Pine Nuts, Chives, Parsley, and Garlic

So simple to make.  I served with roasted vegetables that Mike made. 

 

Quinoa with avocado, toasted pine nuts, chives, parsley, and garlic

 

INGREDIENTS:

 

2 tbsps olive oil
1 shallot, finely diced
1/2 cup of quinoa
2 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

1 Haas avocado cubed

2 tbsps lime juice 

 

DIRECTIONS:

 

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the lime juice, avocado, pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Quinoa with Artichoke Hearts and Avocado

These ingredients are odd but when thrown together they blend nicely.  I started rinsing the quinoa before cooking.  It was suggested from another blog I read.  It makes for a more fluffy quinoa.

2 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts

1 roasted red pepper, chopped

3 oz black olives

4 oz. Pesto

(Chop these above 4 ingredients in a food processor)

1-2 Tbsp lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.