Harissa-Yogurt Marinated Chicken and Farro Bowls
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This nutritious chicken dish is ideal for weeknight meals; roasted chicken thighs with a harissa and yogurt marinade, then placed over a bed of vegetables and farro. Swap out the farro and add quinoa to make this meal gluten-free.
- Recipe Card
Recipe Card
ingredients
- 2 chicken thighs, bone-in, skin-on
- 5 tablespoons harissa, divided
- 1/4 cup Greek yogurt
- 1/2 teaspoon kosher salt
- 8 ounces farro or quinoa
- 5 tablespoons extra-virgin olive oil, divided
- 1 clove of garlic, smashed
- 1 head broccoli
- 2 teaspoons honey
- 2 teaspoons lemon juice
- to taste salt
- pepper, to taste
- 1 cup baby arugula
- 1/4 cup red onion, chopped
- 1 teaspoon fresh mint leaves, finely chopped
- 2 carrots, peeled and sliced into coins
- 1 can chickpeas, drained and rinsed
Method
Step 1
Preheat oven to 425°F degrees. Pat chicken dry with paper towels. Line a baking sheet with foil.
Step 2
Mix 2 tablespoons harissa, yogurt and ½ teaspoon salt in a medium bowl. Add chicken thighs, coat thoroughly and set aside.
Step 3
Place chicken on baking sheet. Bake for 30 minutes or until internal temperature reaches 165°F.
Step 4
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook for 3 minutes. Add farro or quinoa, broccoli, carrots and chickpeas, cover and cook 6 to 9 minutes until cooked through, stirring occasionally. Set aside to cool briefly.
Step 5
In a small bowl whisk together remaining 3 tablespoons olive oil, remaining 3 tablespoons harissa, honey, lemon juice, salt and pepper to taste.
Step 6
Toss farro blend with arugula, red onion and harissa-honey dressing. Divide evenly into 2 wide bowls. Top each bowl with a chicken thigh and a flurry of chopped mint leaves.