I’m sure by now you know how much I love harissa paste and sauce. So, it’s no surprise that it is the main component of this incredibly easy one-skillet dish. Harissa paste is very similar to the chili garlic paste “sambal” and they can easily work as substitutes for one another. Harissa tends to be a little earthier in flavor because it includes spices such as cumin and coriander. If you can’t find or make harissa paste, you can use harissa sauce, which is definitely easier to find in most grocery stores and online.
4
Fat: 16.3 g
Carbs: 16.2 g
Net carbs: 10.5 g
Protein: 24.1 g
Fiber: 5.7 g
¼ cup (60 ml) harissa sauce
2 tsp (10 ml) coconut aminos
1 onion, cubed
1 red bell pepper, deseeded and diced
1 (12-oz [340-g]) bag Brussels sprouts, halved
1 lb (454 g) bone-in, skin-on chicken thighs, extra fat trimmed
Sea salt and black pepper
2 tbsp (30 ml) avocado oil
Lemon wedges and mint leaves, to serve
Preheat the oven to 400°F (200°C, or gas mark 6).
Mix the harissa and coconut aminos together in a small bowl. Set it aside.
Add the onion, bell pepper and Brussels sprouts to a large cast-iron pan. Rub the harissa mixture all over the chicken thighs and nestle them in the same pan with the vegetables. Sprinkle a few pinches of salt and pepper over the chicken and vegetables. Drizzle the avocado oil on top.
Transfer the skillet to the oven and roast the chicken and vegetables for 40 to 45 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve with lemon wedges and fresh mint leaves.