dinner

Roasted Chicken Thighs with Harissa-White Bean Ragout and Charred Asparagus

Name: Roasted Chicken Thighs with Harissa-White Bean Ragout and Charred Asparagus
Ingredients: 136.8 g Chicken, broilers or fryers, thigh, meat and skin, raw; 115g Beans, white, mature seeds, raw (cooked equivalent); 250g Asparagus, raw; 200g Tomatoes, grape, raw; 40g Shallots, raw; 15g Za'atar seasoning

Nutrition

903

kcal

Calories

57.704016913319236

Protein

97.03594080338267

Carbs

25.3

Fat

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Ingredients(6)

Chicken, broilers or fryers, thigh, meat and skin, raw136.8 g

Beans, white, mature seeds, raw (cooked equivalent)115g

Asparagus, raw250g

Tomatoes, grape, raw200g

Shallots, raw40g

Za'atar seasoning15g

Instructions

Preheat your oven to 400 deg F (200 deg C). Pat the chicken thighs dry with paper towels and season generously with za'atar and a pinch of salt. Place the chicken skin-side up in a heavy cast-iron skillet and roast for 25-30 minutes, or until the skin is deeply golden, crispy, and the juices run clear.

While the chicken roasts, prepare the ragout. In a medium saucepan, sauté the finely minced shallots until translucent and fragrant. Add the cooked white beans, grape tomatoes, and a splash of water, simmering until the tomatoes burst and create a rustic, jammy sauce.

On a separate baking sheet, toss the asparagus with a touch of oil and roast in the oven alongside the chicken for the last 10 minutes until tender and charred at the tips.

To plate, spoon a generous portion of the bean ragout onto the center of the plate. Nest the crispy-skinned chicken thigh directly into the beans. Arrange the charred asparagus alongside. Finish with a fresh squeeze of lemon juice to cut through the richness and a final dusting of za'atar for an aromatic, herbal punch.