Chicken thighs, harissa and feta
This is one of my favorite weeknight recipes and I get so excited when I forget about it, because then it’s true new joy to make it again. I love how easy and flavorful it is, and I’m all for having an excuse to buy and eat some Feta cheese (or maybe use some I have left).
I know I have shared several recipes that involve Harissa, but this likely won’t change. One, because I really enjoy how vibrant it makes a dish, and two, because once you have a jar you absolutely want to use it! As I’ve said before, I typically buy Minda brand Harissa sauce and stick to the Mild variety — this brand should be easy to find in most stores.
Molly Baz's Harissa Chicken Thighs via Basically/BA
Notes for the chef: Actually use the bone in, skin on chicken thighs for this recipe — a critical part of the flavor and texture is from the crispy skin! Also, I usually do half the amount of chicken, but still make the full amount of sauce. You know I am not into leftovers, especially chicken ones.
What to serve with it: I like to serve this with some type of cooked green vegetable, like simple roasted asparagus, but a salad would be great too. The recipe tells you to have some crusty bread as well, and of course this is a fabulous idea so you can make the most of the sauce.
Simple Roasted Asparagus
Serves 2
1 bunch asparagus, trimmed
Olive oil
Kosher salt
Freshly ground black pepper
How to make it
Preheat your oven to 375 degrees Fahrenheit.
Cover a sheet pan with foil, add the trimmed asparagus and drizzle olive oil all over. Season with salt and pepper.
Roast for about 15 minutes, then turn off the oven and leave them in there until it’s dinner time. They should end up appropriately crispy and tender.
