Harissa-Roasted Chicken Legs with Chickpeas and Carrots
Ingredients
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⅓ cup plain yogurt
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¼ cup harissa
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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1 teaspoon salt
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½ teaspoon black pepper
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3 chicken leg quarters
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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June Food Thermometer
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plastic wrap
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June Oven
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Preferences
Marinate the chicken
In a large bowl, whisk the yogurt, harissa, coriander, cumin, salt and pepper together until combined. Add the chicken legs and toss until completely coated. Cover and refrigerate 4-8 hours.
⅓ cup plain yogurt
1 teaspoon ground coriander
¼ cup harissa
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
measuring cups
measuring spoons
whisk
large bowl
plastic wrap
3 chicken leg quarters
tongs
Spread the vegetables on the June Pan
Add the carrots, chickpeas and sliced shallot to the June Pan.
1 pound baby carrots
1 15-ounce can of chickpeas
¼ cup thinly sliced shallot
June Pan
Season the vegetables
Drizzle the oil and sprinkle the salt, cumin and coriander over the vegetables. Stir to combine.
1 teaspoon salt
1 tablespoon extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
spatula
Add the chicken
Make 3 wells in the vegetables and place the chicken legs within them. Discard any excess marinade.
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken leg, entering through the top of the thigh and avoiding the bone.
June Food Thermometer
Roast the chicken and vegetables
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the vegetables are tender, about 38 minutes. June will notify you when the food is ready.
June Oven
Serve
Remove the chicken and vegetables from the June Oven and transfer to plates or a platter. Allow to rest 5 minutes before garnishing with cilantro and serving.
⅓ cup chopped cilantro
