Ingredients
For the Chicken
- 1 lemon
- 1 ½ tbsp harissa paste
- 4 large chicken thighs, bone-in, skin-on
- Salt and freshly ground black pepper, to taste
- 1 red onion, peeled and cut into 8 wedges
- 2 tbsp olive oil
For the Labneh
- 4 tbsp labneh, heaped
- 4 chives, finely chopped
To Plate
- 4 jarred roasted red peppers, cut into strips
- 4 chives, finely chopped
- 2 spring onions, finely chopped
- 15 g toasted Marcona almonds
To Serve
- Warm crusty bread
- Fully-prepared mixed leaf salad and/or tenderstem broccoli
Instructions
- Prepare the Marinade: Zest and juice the lemon, then combine with the harissa paste. Mix well to create a vibrant marinade for the chicken.
- Marinate the Chicken: Rub the harissa-lemon mixture all over the chicken thighs, making sure to coat under the skin as much as possible. Season with salt and freshly ground black pepper. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Preheat and Prepare Vegetables: Preheat the oven to 200°C (390°F). Toss the red onion wedges with olive oil and a pinch of salt and pepper, then spread them out on a baking tray.
- Roast the Chicken and Onions: Place the marinated chicken thighs skin-side up on the tray next to the red onion wedges. Roast in the oven for 35-40 minutes, or until the chicken skin is crispy, the meat is cooked through, and the onions are tender and slightly caramelized.
- Prepare the Labneh Topping: While the chicken cooks, mix the labneh with finely chopped chives in a small bowl. Set aside to allow flavors to meld.
- Toast the Almonds: In a dry skillet over medium heat, toast the Marcona almonds until golden and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and set aside.
- Assemble the Plate: Arrange the roasted chicken and onions on serving plates. Add strips of jarred roasted red peppers alongside. Dollop the chive labneh over or next to the chicken.
- Garnish: Sprinkle chopped chives, spring onions, and toasted Marcona almonds over the top to add freshness and crunch.
- Serve: Serve the dish immediately with warm crusty bread and a side of mixed leaf salad or tenderstem broccoli for a complete meal.
Notes
- Marinating the chicken longer (up to 2 hours) intensifies the flavor.
- If you can’t find Marcona almonds, regular toasted almonds can be used as a substitute.
- Labneh can be replaced with Greek yogurt if unavailable, though it may be less thick.
- Adjust the quantity of harissa paste to control the spiciness to your preference.
- Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African / Middle Eastern
