Middle Eastern-Style Chicken with Harissa-Roasted Vegetables

Middle Eastern-Style Chicken

with Harissa-Roasted Vegetables

35 MIN
4 Servings
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From the Test Kitchen

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 bold dish combines the warming flavors of ras el hanout—a beloved North African blend we’re using to coat tender chicken—with a punchy, harissa-roasted trio of carrots, red onion, and purple top turnips (whose gorgeous pastel top comes from natural air exposure while growing).

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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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ingredients
Middle Eastern-Style Chicken with Harissa-Roasted Vegetables
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 Red Onion
  • ¾ lb Carrots
  • 2 Purple Top Turnips
  • 1 bunch Mint
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Red Harissa Paste
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine Vinegar
  • 1½ Tbsps Golden Raisins
  • 1 oz Castelvetrano Olives
  • 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 1/2-inch-thick rounds, keeping the layers intact. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the ends of the turnips; peel, then medium dice. In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 21 to 24 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, pit and roughly chop the olives. Pick the mint leaves off the stems. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper. 

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 large 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 3/4 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 liquid is slightly reduced in volume 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; toss 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 just before adding). Enjoy!

Tips from Home Chefs

 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 1/2-inch-thick rounds, keeping the layers intact. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the ends of the turnips; peel, then medium dice. In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 21 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, pit and roughly chop the olives. Pick the mint leaves off the stems. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper. 

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 large 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 3/4 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 liquid is slightly reduced in volume 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; toss 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 just before adding). Enjoy!

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