Harissa Chicken with Charred Sweet Potato and Lime
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 2 largesweet potato
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1lime
- 3 clovesgarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupcilantro
- ½ cupGreek yogurt
Prep
- 01
Cut 2 large sweet potatoes into 1-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Roughly chop 1/4 cup cilantro.
Method
- 01
Pat the chicken thighs dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 2 tablespoons harissa paste all over both sides of each thigh, working it in with your fingers.
- 02
Toss the sweet potato cubes in a bowl with 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 03
Heat 2 tablespoons olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for 6 to 7 minutes until the skin is golden and crispy.
- 04
Flip the chicken, then scatter the sweet potato cubes around the pan in a single layer. Roast everything in a 425°F oven for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part and the sweet potatoes are tender with charred edges.
- 05
While the pan roasts, whisk together the Greek yogurt, 1 tablespoon harissa paste, and the juice of 1 lime in a small bowl. Set the harissa yogurt aside.
- 06
Remove the skillet from the oven. Drizzle the harissa yogurt over the chicken and potatoes, scatter the cilantro on top, and serve straight from the pan with lime wedges on the side.
Spice Tips
For milder heat, reduce harissa paste to 2 tablespoons total. To amp up the spice, add 1/2 teaspoon cayenne pepper to the yogurt or a pinch of red pepper flakes scattered over the finished dish. A splash of hot sauce (sriracha, Frank's, or your favorite) drizzled over before serving adds extra kick.
Make-ahead: marinate the harissa-coated chicken in the fridge for up to 2 hours for deeper flavor. Harissa paste is found in the international aisle or condiment section of most supermarkets; if unavailable, mix 2 tablespoons paprika, 1 tablespoon tomato paste, 1 teaspoon cayenne, and 1 tablespoon olive oil as a substitute.