Middle Eastern-Style Chicken with Harissa-Roasted Vegetables
Seamus Mullen

Middle Eastern-Style Chicken

with Harissa-Roasted Vegetables

Group Created with Sketch. 35 min
Carb Conscious 500 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. This flavor-packed dish combines tender chicken (coated with warming ras el hanout) and a trio of vegetables roasted with red harissa paste—a smoky Middle Eastern staple made from sun-dried chile peppers, cumin, and more.

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ingredients
Middle Eastern-Style Chicken with Harissa-Roasted Vegetables
Title
  • 10 oz Chopped Chicken Breast
  • 1 Red Onion
  • 6 oz Carrots
  • 1 Purple Top Turnip
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Red Harissa Paste
  • 1 oz Castelvetrano Olives
  • 1 bunch Mint
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine Vinegar
  • 1½ Tbsps Golden Raisins
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Ras El Hanout
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 2-inch-wide wedges, separating the layers. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip. Peel the turnip; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Stir to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, pick the mint leaves off the stems. Pit and roughly chop the olives. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

Start the chicken:
3 Start the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and up to half the ras el hanout (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. 

Make the sauce & finish the chicken:
4 Make the sauce & finish the chicken:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the vinegar (carefully, as the liquid may splatter), chopped olives, raisins, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, combine the lemon purée and a drizzle of olive oil. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the finished chicken and sauce and seasoned yogurt. Garnish with the mint leaves (tearing before adding). Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 2-inch-wide wedges, separating the layers. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip. Peel the turnip; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Stir to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, pick the mint leaves off the stems. Pit and roughly chop the olives. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

Prepare the remaining ingredients:
Start the chicken:
3 Start the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and up to half the ras el hanout (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. 

4 Make the sauce & finish the chicken:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the vinegar (carefully, as the liquid may splatter), chopped olives, raisins, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce & finish the chicken:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, combine the lemon purée and a drizzle of olive oil. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the finished chicken and sauce and seasoned yogurt. Garnish with the mint leaves (tearing before adding). Enjoy!