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Harissa-Roasted Chicken Thighs

Harissa-Roasted Chicken Thighs over Black Rice Pilaf

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On the menu Dec 24 — Dec 30

Harissa makes a smoky and slightly spicy addition to the yogurt marinade for these hearty chicken thighs. They’re roasted over paprika-spiced bell peppers and served with a black rice pilaf studded with fragrant mint and parsley. A drizzle of harissa-spiked yogurt rounds out this deliciously bold meal. 

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 880
  • Protein 73g
  • Total Carb 78g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • harissa
    • 4 teaspoons
    • harissa
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • chicken thighs
    • 4
    • chicken thighs
  • mint
    • 1/8 ounce
    • mint
  • parsley
    • 1/8 ounce
    • parsley
  • red bell pepper
    • 1
    • red bell pepper
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • roasted salted almonds
    • 2 tablespoons
    • roasted salted almonds
  • black rice
    • 3/4 cup
    • black rice
  • chicken stock
    • 8 ounces
    • chicken stock
  • white wine
    • 1/4 cup
    • white wine
  • sweet paprika
    • 1 teaspoon
    • sweet paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet