Diva Tasting: Sheet Pan Chicken with African Flare…

Sheet Pan Chicken with African Flare (Harissa Sauce Below)

Ingredients

2 Tablespoons Harissa Sauce, Divided

8 (5 Ounce) Bone-In Chicken Thighs, Or More To Taste

8 Ounces Baby Carrots

8 Ounces Cauliflower Florets

8 Ounces Baby Potatoes, Halved

2 Tablespoons Olive Oil

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

2 Tablespoons Chopped Fresh Flat Leaf Parsley

3 Cloves Garlic, Minced

1 Teaspoon Grated Orange Zest

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 9×13 -inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.

Step 3

Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.

Step 4

Stir together parsley, garlic, and zest in a small bowl.

Step 5 Toss with remaining harissa and sprinkle with parsley.

Harissa Sauce

Ingredients

2 Red Bell Peppers, Halved And Seeded

6 Fresno Chile Peppers

1 Habanero Pepper

2 Tablespoons Vegetable Oil

¼ Teaspoon Caraway Seeds, Or More To Taste

¼ Teaspoon Coriander Seeds, Or More To Taste

½ Teaspoon Ground Cumin

½ Teaspoon Dried Mint

1 Teaspoon Kosher Salt, Or To Taste

4 Eaches Garlic Cloves, Peeled

1 Lemon, Juiced

1 Tablespoon Extra-Virgin Olive Oil

Directions

Step 1

Preheat oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Step 2

Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.

Step 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

Note:

If you have a gas stove, you may use an open flame to roast the red pepper. Turn heat to medium high and roast pepper over the flame, turning occasionally until the skin has blackened and blistered, 8 to 10 minutes. Place peppers in a bowl, cover with plastic wrap, and let steam. When cool, strip and discard skins.

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