Harissa Chicken Bowl Recipe

Marinate

In a bowl, whisk together 4 tbs harissa paste, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, salt and pepper. Pat chicken thighs dry and rub the marinade all over and under the skin where possible. Cover and refrigerate for at least 1 hour or preferably overnight.

Slow-Roast

Preheat oven to 300°F (150°C). Place marinated thighs on a rimmed baking sheet or in a roasting pan skin-side up. Roast for 60–75 minutes until the internal temperature reaches 165°F (74°C) and the meat is very tender. For crispier skin, increase oven to 425°F (220°C) for the last 8–10 minutes. Let rest 5 minutes before slicing or shredding.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add smashed garlic and cook 30 seconds more. Add rinsed lentils, stock and bay leaf. Bring to a simmer, then reduce heat to low, cover and cook 20–25 minutes until lentils are tender but not mushy. Season with 0.75 tsp salt and 0.25 tsp pepper. Remove bay leaf and keep warm.

Preheat oven to 425°F (220°C) if not already at high heat for finishing chicken. Toss cubed sweet potato with 1 tbs olive oil, cumin, smoked paprika and 0.5 tsp salt. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and lightly caramelized. Keep warm.

While chicken and vegetables cook, prep the greens and crunchy vegetables: combine mixed salad greens, sliced cucumber, shredded carrot and red cabbage in a bowl. Dress lightly with a pinch of salt and a drizzle of olive oil if desired, or leave undressed to be dressed in bowls.

Toast pumpkin seeds and sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Remove from heat and allow to cool. Chop cilantro roughly just before serving.

Warm neutral oil gently in a small pan for 1 minute (do not smoke). Remove from heat and stir in crushed red pepper flakes (or 1 tsp chilli crisp), smoked paprika and a pinch of salt. Let infuse until cool. For milder heat, use less chilli.

Whisk together 2 tbs harissa paste, 3 tbs olive oil, 1 tbs lemon juice, 1 tsp honey (or maple syrup) and 1 tbs water until smooth. Season with 0.25 tsp salt. Adjust thickness with additional water, 1 tsp at a time, until pourable.

In a small bowl combine 1/2 cup Greek yogurt, 2 tsp mayonnaise, 3 tbs chopped cilantro, 1 tsp lemon juice, minced garlic, dill, salt and pepper. Stir and thin with 1 tbs water or milk to desired consistency. Taste and adjust seasoning.

Divide braised lentils evenly among 4 bowls (about 1/4 cup cooked lentils per bowl as a base). Add a portion of roasted sweet potatoes and a generous handful of greens and crunchy veggies to each bowl.

Slice or shred slow-roasted harissa chicken and place 1–2 thighs worth of chicken per bowl (about 150–200 g cooked chicken total per serving).

Drizzle each bowl with harissa dressing (about 1 tbs) and a small spoonful of cilantro ranch (about 1–2 tbs). Finish with a light drizzle of chilli oil (about 1 tsp), sprinkle toasted pumpkin and sesame seeds, and garnish with chopped cilantro.

Serve warm. Leftovers: store components separately (chicken, lentils, sweet potato, dressings) up to 3–4 days in refrigerator.