Dinner · Mediterranean · 15 min
Roasted Chicken Thighs with Harissa-White Bean Ragout and Charred Asparagus
- Calories
- 792
- Protein
- 52g
- Carbs
- 89g
- Fat
- 28g
Ingredients
- 151.8 g chicken thigh
- 286.3 g canned white beans
- 150 g grape tomatoes
- 30 g shallots
- 1 tbsp harissa paste
- 150 g asparagus
- 1 tbsp olive oil
- 1 tbsp za'atar seasoning
- 1 tbsp lemon juice
- 0.5 tsp salt
Method
- 01Preheat oven to 400°F (200°C). Pat the chicken thigh dry with paper towels. Season skin and meat with half of the za'atar seasoning and a pinch of salt.
- 02Heat 1 teaspoon of olive oil in a heavy cast-iron skillet over medium-high heat. Place chicken thigh skin-side down and sear for 3 minutes, then flip skin-side up and transfer skillet to the preheated oven. Bake for 25 to 30 minutes until skin is crispy and the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- 03While chicken roasts, prepare the ragout: Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add minced shallots and sauté until translucent, about 3 minutes. Stir in harissa paste, grape tomatoes, drained white beans, a pinch of salt, and 2 tablespoons of water. Simmer over medium-low heat for 8 to 10 minutes until tomatoes burst into a jammy sauce.
- 04On a small baking sheet, toss trimmed asparagus with the remaining 1 teaspoon of olive oil and a pinch of salt. Roast in the oven alongside the chicken during the last 10 minutes of cooking until tender and charred at the tips.
- 05Plate by spooning the hot harissa-white bean ragout onto the center of the plate. Nest the roasted chicken thigh into the beans, arrange charred asparagus alongside, drizzle with fresh lemon juice, and finish with a dusting of the remaining za'atar seasoning.
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