100 day risk-free trial

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

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Join our newsletter to stay up to date on features and releases

Your cart

Shipping and discount codes are added at checkout.
Subtotal
Order yours now to be the first to get your oven in July.

Recommended Accessories