Harissa Chicken Bowl Recipe

Prepare the Chicken

Preheat your oven to 375°F (190°C). In a mixing bowl, combine the harissa paste, olive oil, salt, and black pepper. Add the chicken thighs and coat them thoroughly with the mixture.

Roast the Chicken

Place the coated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and juices run clear.

Cook the Lentils

In a medium pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Simmer the Lentils

Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes or until lentils are tender. Drain any excess liquid if necessary.

Prepare Sweet Potatoes

While the chicken and lentils are cooking, toss the diced sweet potatoes in olive oil, salt, and black pepper. Spread them out on a baking sheet.

Roast Sweet Potatoes

Roast the sweet potatoes in the oven for 25-30 minutes or until fork-tender and golden brown.

Chop the Veggies

While the sweet potatoes are roasting, chop the cucumber, bell pepper, and shred the carrot. Set aside.

Assemble the Bowl

In a bowl, layer the lentils, roasted sweet potatoes, harissa chicken, and crunchy veggies. Drizzle with chili oil, harissa dressing, and top with mixed seeds and chopped cilantro.

Serve

Enjoy your Harissa Chicken Bowl warm, garnished with extra chili oil and cilantro, if desired.