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Quick Roasted Juicy Harissa Chicken Thighs

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Salima's Kitchen
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Harissa Chicken Thighs

North AfricanMAmain
60 min
medium
4 servings
Servings4
¼ cup harissa paste (can also be store bought)
1 tsp olive oil
1 tsp lemon juice + 1 tsp lemon zest
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
6-8 cloves garlic, grated
2 lbs chicken thighs, about 6-8 thighs (can be boneless or bone in)
Optional: additional harissa, lemon slices & fresh herbs to garnish
1

Make the harissa rub. In a large bowl combine harissa, olive oil, lemon juice & zest, salt, pepper, paprika, cumin, & garlic. Mix well.

2

Preheat your oven to 400° F/205° C. Pat the chicken dry with paper towels before adding to the bowl with the harissa mix and rubbing to coat the chicken all over.

3

Cook the chicken for 40 minutes, or until cooked through (it should reach an internal temperature of 165° F / 74° C). The time this takes will vary depending on if you’re using boneless or bone in thighs.

4

Let the chicken rest for at least 5 minutes before serving with a squeeze of additional harissa, lemon juice & fresh herbs.

Spice Level:

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