Harissa is a spice blend from Tunisia. Normally sold as a paste, the blend contains a mixture of chili peppers, garlic, lemon, salt, cumin, and coriander. I use a powdered type but Wegmans and larger grocery stores sell the paste-or make your own.
I love trying different spice blends, especially in simple recipes where the spices take central stage. I also love this meal. I make it several times a week now because I can throw it in the oven and have dinner done in half an hour.
Use whatever vegetables you have in the house, or the ones that you prefer roasted. I love this with small potatoes, and I’ve thrown in whole chili peppers before.
Serve this dribbled with plain yogurt. This is simple, and comforting, and I love the way that it makes the apartment smell.
Simple Roast Chicken and Vegetables
Raw, plain, skinless, boneless chicken tenders-figure 2 to 3 per person per serving
Assorted vegetables-carrots and peppers for this meal
Harissa powder (or Greek seasoning, or chili, or your favorite intensely flavored spice mix) starting at about 1/2 tablespoon per pan
Favored cooking oil
Preheat oven to 350
Line a cake pan with parchment paper or foil.
Place chicken into pan making sure the chicken is in a single layer. Layer vegetables around the chicken.
Spritz or brush everything with oil. It doesn’t have to be a lot, but make sure that most everything in the pan gets at least some oil.
Sprinkle the entire pan heavily with harissa mix.
Bake for 25-30 minutes. Serve with plain yogurt.
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