Harissa Chicken with Roasted Vegetables

Name: Harissa Chicken with Roasted Vegetables
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 5 pieces Chicken thighs; 1 cup Yogurt; 2 tbsp Harissa; 2 , chopped Aubergine; 1 , chopped Courgette; 1 , chopped Red onion; 1.5 , chopped Red pepper; 2 tsp Rosemary; 3 tsp Sumac; finely chopped Lemon peel; small bits Chorizo; 1 cup Quinoa; 2 cups Water; for garnish Cilantro

Marcus Spruit @cook_112259132

Serve with quinoa, or in a wrap with a lil light cheese. [Meal Prep]

Marcus Spruit @cook_112259132

Serve with quinoa, or in a wrap with a lil light cheese. [Meal Prep]

Saved

Ingredients

1 hour

6 servings

5 piecesChicken thighs
1 cupYogurt
2 tbspHarissa
2, chopped Aubergine
1, chopped Courgette
1, chopped Red onion
1.5, chopped Red pepper
2 tspRosemary
3 tspSumac
finely chopped Lemon peel
small bits Chorizo
1 cupQuinoa
2 cupsWater
for garnish Cilantro

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Steps

1 hour

1

Marinate chicken thighs in yogurt and harissa.
2

Roast aubergine, courgette, red onion, and red pepper with rosemary, sumac, lemon peel, and chorizo for 45 minutes.
3

Air fry chicken for 15 minutes.
4

Cook quinoa with water until fluffy.
5

Serve chicken and vegetables with quinoa, yogurt harissa, and cilantro.