Why This Recipe Will Break the Internet:
🔥 Crispy-skinned perfection – professional searing technique
🌶 Harissa heat – trending North African flavors
🥜 Crispy chickpeas – double-texture magic
🧀 Whipped feta – creamy-cool contrast
📸 Gorgeous plating – vibrant colors galore
Ingredients (Serves 4)
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 2 tbsp harissa paste (adjust for heat)
- 3 tbsp honey
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 lemon (zested + juiced)
For the Crispy Chickpeas:
- 1 can (15oz) chickpeas (drained, dried)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp salt
For the Whipped Feta:
- 6oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove
- 2 tbsp olive oil
- Fresh dill
For Serving:
- Warm pita bread
- Sliced cucumbers
- Fresh cilantro
Step-by-Step Perfection
1. Prep Chicken (5 mins + marinate)
- Pat thighs dry (critical for crisp skin)
- Mix harissa, honey, spices, lemon
- Coat chicken, marinate 30 mins (or overnight)
2. Roast Chickpeas (25 mins)
- Toss dried chickpeas with oil, spices
- Roast at 425°F (220°C) until crispy
- Shake pan every 10 mins
3. Sear Chicken (15 mins)
- Start skin-down in cold oven-safe skillet
- Render fat 8 mins until golden
- Flip, finish in 400°F (200°C) oven 7 mins
4. Whip Feta (5 mins)
- Blend feta, yogurt, lemon, garlic
- Stream in olive oil until fluffy
- Fold in dill
5. Plate Like a Pro
- Smear whipped feta on plate
- Top with chicken, chickpeas
- Garnish with lemon zest, cilantro
- Serve with pita and cukes
Chef’s Pro Secrets
🔥 Sear hack: Start in cold pan for perfect skin
🌶 Heat control: Use mild harissa + extra cayenne
🥫 Chickpea trick: Dry thoroughly before roasting
🧀 Feta tip: Use block feta, not crumbles
