Lunch · Middle Eastern · 15 min
Roasted Harissa-Spiced Chicken Thighs with Herbed Bulgur and Aleppo Pepper Vinaigrette
- Calories
- 582
- Protein
- 24g
- Carbs
- 72g
- Fat
- 25g
Ingredients
- 66 g chicken thigh
- 1 tbsp harissa paste
- 0.4444 tbsp olive oil
- 69.1 g bulgur
- 2 tbsp fresh parsley
- 98.7 g grape tomatoes
- 98.7 g cucumber
- 49.3 g red onion
- 8.6 g tahini
- 1 tbsp lemon juice
- 0.5 tsp Aleppo pepper
- 0.25 tsp salt
Method
- 01Preheat oven to 400°F (200°C). Pat chicken thigh dry. Coat with harissa paste, half of the olive oil, and a pinch of salt. Arrange on a parchment-lined baking sheet.
- 02Roast chicken in oven for 25-30 minutes until skin is crispy, meat is cooked through, and internal temperature reaches 165°F (74°C).
- 03Bring bulgur and 140 ml water to a simmer in a small pot over medium heat. Cover, lower heat, and cook for 12 minutes until tender. Fluff with a fork and toss with chopped fresh parsley.
- 04Whisk together tahini, lemon juice, remaining olive oil, Aleppo pepper, salt, and 1 tablespoon water until smooth and emulsified.
- 05In a bowl, combine diced grape tomatoes, diced cucumber, and diced red onion.
- 06Plate the warm herbed bulgur, top with roasted harissa chicken, and serve the tomato-cucumber salad alongside. Drizzle the tahini Aleppo dressing over the plate.
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