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Harissa-Roasted Chicken Thighs

Harissa-Roasted Chicken Thighs over Black Rice Pilaf

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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

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

What You’ll Need

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

Cooking Steps

  1. Marinate chicken

    Marinate chicken

    Preheat oven to 450°F. Halve lemon. In a large bowl, whisk together harissa, ⅓ cup yogurt (snack on the rest!), juice of ½ lemon, 1 tablespoon water, and ½ teaspoon salt. Reserve 2 tablespoons harissa yogurt in a small bowl for serving. Pat chicken dry with paper towel. Season all over with ½ teaspoon salt and black pepper. Add to large bowl with yogurt and toss to coat. Set aside to marinate at room temperature.

  2. Prepare ingredients

    Prepare ingredients

    While chicken marinates, rinse all produce. Roughly chop mint and parsley leaves, discarding stems. Halve red and yellow bell peppers lengthwise, discarding seeds and stems, then cut into ¼-inch pieces. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan.

  3. Cook black rice

    Cook black rice

    Heat 1 teaspoon olive oil in a small pot over medium-high heat. When oil is shimmering, add black rice and cook, stirring frequently, until toasted and fragrant, 3-4 minutes. Add stock, wine, and ¼ teaspoon salt. Bring to a boil over high heat, then stir once, reduce heat to medium low, and cover pot. Simmer until water is fully evaporated, about 25 minutes.

  4. Season bell peppers

    Season bell peppers

    While rice cooks, on a baking sheet, toss bell peppers with paprika, 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired. Remove chicken thighs from marinade and arrange on top of bell peppers, skin-side up.

  5. Roast chicken and peppers

    Roast chicken and peppers

    Roast chicken and peppers until chicken is cooked through and no longer pink and skin is crisp, 25-30 minutes. Once rice is cooked, fluff with a fork, then stir in juice of remaining lemon, half of chopped herbs, and 1 tablespoon olive oil. Taste and add salt and black pepper. Cover again to keep warm until ready to serve. Use any remaining downtime to get a head start on dishes, or set the table.

  6. Plate harissa-roasted chicken

    Plate harissa-roasted chicken

    Divide black rice pilaf between serving plates. Using a slotted spoon, plate bell peppers on top of rice. Top with harissa-roasted chicken thighs and drizzle over reserved harissa yogurt. Garnish with almonds and remaining chopped herbs. Enjoy!

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