Description
A flavorful and vibrant dish featuring harissa-marinated chicken thighs served with creamy labneh, roasted red peppers, and red onion. This Harissa Chicken with Labneh is a delicious and satisfying meal that pairs perfectly with warm crusty bread and a side salad.
Ingredients
Units
Scale
For the chicken:
- 1 lemon
- 1 1/2 tbsp harissa paste
- 4 large chicken thighs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 red onion, peeled and cut into 8 wedges
- 2 tbsp olive oil
For the labneh:
- 4 tbsp labneh, heaped
- 4 chives, finely chopped
To plate:
- 4 jarred roasted red peppers, cut into strips
- 4 chives, finely chopped
- 2 spring onions, finely chopped
- 15 g toasted Marcona almonds
To serve:
- Warm crusty bread
- Fully-prepared mixed leaf salad and/or tenderstem broccoli
Instructions
- Preheat the oven to 200C. Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
- Add the harissa paste to one of the bowls and mix well. Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken.
- Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top. Place the chicken thighs on top, skin-side up. Drizzle with olive oil, then sprinkle with sea salt. Roast in the oven for about 45-50 minutes.
- Prepare the labneh: Mix labneh with chives and lemon zest. Season to taste.
- To serve: Spread labneh on a plate. Top with red peppers, onions, lemon slices, chicken thighs, and pan juices. Sprinkle with chives, spring onions, and almonds. Serve with bread and salad.
Notes
- Leftovers can be stored in an airtight container for up to 4 days.
- Marinate chicken up to 24 hours in advance.
- For chicken breast variation, adjust cooking times accordingly.
- Pair with salad, broccoli, or grains for a complete meal.
