Mediterranean Spiced Roast Chicken with Lemon-Garlic Herb Quinoa & Zesty Harissa-Roasted Carrots

Allergens

None

Ingredients

• 1. 6 bone
• in, skin
• on chicken thighs 2. 4 cloves garlic, minced 3. 1 teaspoon paprika 4. 1 teaspoon ground cumin 5. 1/2 teaspoon ground coriander 6. 1/2 teaspoon salt 7. 1/4 teaspoon black pepper 8. 2 cups uncooked quinoa 9. 4 cups chicken broth, low
• sodium 10. 1 lemon, zested and juiced 11. 1 pound carrots, peeled and cut into 2
• inch pieces 12. 3 tablespoons harissa paste 13. Fresh parsley, chopped for garnish 14. Fresh cilantro, chopped for garnish

Instructions

1. Preheat oven to 400°F (205°C).
2. In a small bowl, combine garlic, paprika, cumin, coriander, salt, and black pepper to make the spice mixture. Rub the mixture onto the chicken thighs, ensuring they are evenly coated.
3. Heat a large oven safe skillet over medium heat. Add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and transfer the skillet to the preheated oven. Roast for 20 25 minutes or until cooked through. Remove from the oven and set aside.
4. In a separate large pot, bring quinoa and chicken broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Fluff with a fork, then stir in lemon zest and juice. Cover and set aside.
5. Toss carrots with harissa paste, olive oil, salt, and pepper. Spread them on a parchment lined baking sheet and roast for 20 25 minutes or until tender and slightly caramelized.
6. To serve, spoon the lemon garlic herb quinoa onto plates, top with the Mediterranean spiced roast chicken, and surround with zesty harissa roasted carrots. Garnish with fresh parsley and cilantro.

Chef’s Insight

The combination of spices on the chicken creates a beautiful, aromatic crust that enhances the flavor and mouthfeel of the dish.

Notes

Adjust the spice level of the harissa to your preference. - You can use a mix of different colored carrots for added visual appeal.