Smokey Roasted Chicken with Harissa Peas
Who says you must serve turkey for Thanksgiving? If you are not a fan of turkey or just want to try a different recipe this fall, give this smokey roasted chicken with harissa peas a go. Contrary to how it sounds, ancho chile pepper powder is more of smokey BBQ style spice, mixed with the smoked paprika, which helps turn this recipe into a delicious hunger inducing force. Harissa, however, is on the spicy side, so if you are spice intolerant only use one tsp of the sauce. Overall, this recipe is full of smokey flavor with some sweetness packed in. – The Accidental Chef
Serves 8
Ingredients:
- 3 cups of cherry tomatoes
- 2 tsp of Balsamic Vinegar
- 2 tbsp of Smoked Paprika
- 2 tbsp of Ancho Chile Pepper
- 1 tbsp of Extra Light Olive Oil
- 3 tsp of Moroccan Harissa Paste – I like to use Mustafa’s
- 4 cups of frozen peas
- Avocado Spray Oil
- 1 16 oz whole chicken
- 1 cup of fresh basil
Directions:
Preheat the oven to 370 degrees.
Clean and completely dry off the chicken, make sure to remove the insides.
Then use a small bowl to mix the ancho and smoked paprika together. Rub the spices into the chicken and underneath the skin without removing it. You may need to use scissors to help complete this. Make sure to fully rub the spices into the chicken.
Next take the 1 cup of the cherry tomatoes and the basil and stuff them into the cavity of the chicken. Using natural twine, tie the legs together to keep the tomatoes and basil inside the cavity.
Drizzle the balsamic vinegar and the olive oil on top the chicken and place on a roasting rack. Roast for 30 mins, flip the chicken, lower the oven to 350 degrees and roast for an additional 30 -4o minutes.
Once the chicken has been flipped spray a baking pan with the avocado oil spray to grease the bottom. Place the frozen peas and the rest of the cherry tomatoes into the pan. Spray again with the Pam and place the harissa sauce into the mixture. Mix to make sure everything is coated evenly.
Place the baking dish on the bottom rack below the chicken and cook for about 30 minutes.
Once everything is done, wait about 5 minutes before carving into the chicken. Serve with the harissa baked peas and enjoy!
Serves: 8 | Calories per serving: 222 | Fat: 11.6 g | Carbs: 15.9 g | Net Carbs: 10.8 g | Protein: 15.3 g
