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Harissa-Roasted Chicken Legs with Chickpeas and Carrots

Ingredients

cup plain yogurt

¼ cup harissa

1 teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

3 chicken leg quarters

1 pound baby carrots

1 15-ounce can of chickpeas

¼ cup thinly sliced shallot

1 tablespoon extra-virgin olive oil

1 teaspoon salt

½ teaspoon ground coriander

½ teaspoon ground cumin

cup chopped cilantro

Tools

whisk

measuring cups

measuring spoons

large bowl

spatula

tongs

June Pan

June Oven

June Food Thermometer

plastic wrap

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