Harissa-Spiced Chicken Thighs with Cucumber Salad

Juicy chicken thighs coated in smoky harissa, served atop a refreshing cucumber salad with mint and lemon dressing.

Cuisine: North African

Category: Chicken

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 2 medium cucumber
• 1/4 cup red onion
• 1/4 cup fresh mint
• 1 lemon
• 1/4 cup plain yogurt
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels. Rub with 2 tbsp olive oil, 3 tbsp harissa paste, 1 tsp salt, and 1/2 tsp black pepper. Let sit for 15 minutes.
2. Step 2: Heat a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until golden brown. Flip and transfer skillet to preheated oven at 400°F (200°C) to roast for 20 minutes until internal temperature reaches 165°F (74°C).
3. Step 3: While chicken roasts, peel and finely dice 2 medium cucumbers. Thinly slice 1/4 cup red onion and chop 1/4 cup fresh mint. Combine in a bowl with 1 tbsp lemon juice and 1/4 tsp salt.
4. Step 4: Zest and juice 1 lemon. Whisk zest, lemon juice, 1/4 cup plain yogurt, and 1/2 tsp salt to make dressing. Toss with cucumber mixture.
5. Step 5: Slice roasted chicken thighs and serve with cucumber salad drizzled with lemon-yogurt dressing.