Lemon Harissa Chicken with DEA Harissa

For the chicken:

  • 3 T Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • juice of one lemon
  • 2 T finely chopped rosemary
  • 1 tsp paprika
  • 2 T DEA Harissa Paste
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 4 chicken thighs
  • 3/4 c plain Greek yogurt
  • Optional garnishes: chopped parsley or cilantro, capers, green or black olives
  • Rice or couscous, for serving

For the roasted vegetables:


  1. For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, DEA a Harissa, salt, and pepper in a zip-top bag. Seal and mix the ingredients together. Add the chicken thighs. Refrigerate 3 to 6 hours.
  2. Cut up the peppers and onions. Toss in olive oil, and season with salt, pepper, and paprika.
  3. Preheat oven to 425°F. Place vegetables on sheet pan, and top with chicken thighs skin side up. Roast for 25-30 minutes, or until chicken is cooked through to 165°F.
  4. To serve: place chicken and vegetables over a bed of rice or couscous. Top with olives, parsley and/or cilantro, and capers, if desired.

Recipe adapted from Food52

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