Sardines & Chocolat

rice with grilled chicken thighs, red bell pepper, green olive and rosemary in cast iron stewpan with kitchen towel on wooden table, mediterranean cuisine, view from above

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 yellow pepper
• 1 red pepper
• 1 red onion
• 2 T Extra Virgin Olive Oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika

Directions:

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