A bold North African-inspired dinner that packs heat, crunch, and creaminess in every bite. Perfect for weeknights or entertaining guests who love flavor.

🛒 المكونات

بالنسبة للدجاج:

🍗 6 bone-in, skin-on chicken thighs
🌶️ 3 tbsp harissa paste
🧄 4 فصوص من الثوم, مفروم
🫒 2 ملعقة كبيرة زيت الزيتون
🧂 1 ملعقة صغيرة ملح كوشير
🧂 ½ tsp black pepper
🍋 عصير نصف ليمون

For the Roasted Chickpeas:

🥫 علبة واحدة (15 أونصة) من الحمص، مصفاة ومغسولة
🌿 1 ملعقة صغيرة من الكمون
🌶️ ½ tsp paprika
🧂 ملح حسب الرغبة
🫒 1 ملعقة كبيرة زيت زيتون

For the Herbed Yogurt Sauce:

🥣 1 cup plain Greek yogurt
🍋 1 ملعقة كبيرة من عصير الليمون
🌿 ملعقتان كبيرتان من البقدونس الطازج المفروم
🌿 1 tbsp fresh mint, chopped
🧄 فص ثوم مبشور
🧂 ملح وفلفل حسب الرغبة

👩‍🍳 التعليمات

1. Marinate the Chicken

In a bowl, mix harissa paste, garlic, olive oil, lemon juice, salt, and pepper. Rub all over the chicken thighs and marinate for at least 30 minutes (or overnight for best results).

2. Roast the Chickpeas

While the chicken marinates, preheat oven to 400°F (200°C). Pat chickpeas dry with paper towels. Toss with cumin, paprika, olive oil, and salt. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.

3. Cook the Chicken

Heat a cast-iron skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until crispy. Flip, then transfer the skillet to the oven and roast for 20–25 minutes or until internal temp hits 165°F (74°C).

4. Make the Yogurt Sauce

In a bowl, combine yogurt, lemon juice, parsley, mint, garlic, salt, and pepper. Mix until smooth. Chill until ready to serve.

5. Serve It Up

Plate the chicken thighs with a scoop of roasted chickpeas and a generous drizzle of herbed yogurt sauce. Garnish with extra mint and lemon wedges if desired.