Red Meat Allergy Friendly Whole30 Sheet Pan Harissa Chicken
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Learn more →Ingredients
4 servings
For the harissa
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- ¾ tsp kosher salt
For the chicken and vegetables
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 2 medium red bell peppers, cut into 1-inch strips
- 2 medium zucchini, cut into 1-inch half-moons
- 1 medium red onion, cut into 1-inch wedges
- 2 tbsp olive oil
- ¾ tsp kosher salt
For serving
- ¼ cup fresh cilantro leaves (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the dried guajillo and ancho chiles in a small bowl and cover with boiling water. Let soak for 10 minutes, until softened and pliable, then drain and pat dry.
- 2
While the chiles soak, toast the caraway, cumin, and coriander seeds in a dry small skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant and just beginning to darken. Transfer immediately to a small food processor or blender.
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