Harissa is a dried chili pepper paste, you can make it with our Jamie Geller Harissa by mixing with water and oil until you achieve a nice paste. You can also make your own with a combination of fresh and dried peppers and control the spice and flavor to your liking.
Sheet Pan Harissa Chicken
Servings
4 Servings
Ingredients
- 2 pounds chicken wings
- ⅓ cup harissa paste or Jamie Geller Harissa mixed with water and oil
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil divided
- 1 15-ounce can chickpeas
- 2 teaspoons za’atar
- 16- ounce frozen broccoli florets
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Line wings along one edge of the baking sheet. In a small bowl mix harissa, honey and ½ tablespoon evoo. Brush harissa honey mixture over chicken wings and set remaining harissa sauce aside.
- Place chickpeas on baking sheet near chicken. Drizzle chickpeas with ½ tablespoon evoo and za’atar. Place broccoli on the other end of the baking sheet. Toss the broccoli with remaining evoo, salt and black pepper.
- Roast at 375°F for 25 minutes. Remove baking sheet and glaze wings with remaining harissa honey mixture. Return to oven for 5 to 10 minutes more
Probably 45 minutes to 1 hour.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
904.580.7050 ext 250
Hi
If I make it with cut up chicken, how long do I need to bake it?