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Description
Harissa paste adds a zesty Moroccan twist to chicken thighs, veggies, and chickpeas in this quick skillet meal. Herby yogurt sauce tempers the heat. If you like, serve it over a side of couscous. The recipe is a Yummly original created by Ivy Manning.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat oven to 425°F.
- Slice onion through root end into 1/2-inch wedges. Cut carrots on an angle into 1/2-inch slices. Set aside.
- Heat oil in skillet over medium heat. Season chicken with salt and pepper. Add to pan, flat side down, and cook until golden brown, 3 minutes. Transfer to plate and set aside, leave drippings in pan.
NutritionView More
890Calories
Sodium33% DV790mg
Fat40% DV26g
Protein165% DV84g
Carbs27% DV80g
Fiber60% DV15g
Calories890Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol280mg93% |
Sodium790mg33% |
Potassium1860mg53% |
Protein84g165% |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber15g60% |
Sugars8g16% |
Vitamin A45% |
Vitamin C15% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)

Ethan G. 2 months ago
The chicken itself came out pretty bland, and the main flavor was pretty one-note. The yogurt helped but the recipe does not make nearly enough for each serving.