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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 the oven to 425°F.
- Slice the onion through root end into 1/2-inch wedges. Cut the carrots on an angle into 1/2-inch slices. Set aside.
- Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Arrange in the pan, flat side down, and cook until golden brown, about 3 minutes. Transfer to a plate and set aside, leaving the drippings in the pan.
NutritionView More
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430Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories430Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol110mg37% |
Sodium790mg33% |
Potassium1180mg34% |
Protein43g84% |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber7g28% |
Sugars6g12% |
Vitamin A160% |
Vitamin C30% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(1)

Ethan G. 2 years 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.