Ingredients
- 4 boneless chicken thighs
- 2 teaspoon olive oil
- 3 tablespoon harissa powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon lemon juice
Instructions
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Mix the oil, harissa powder, lemon juice, and other spices in a small bowl to form a thick paste.
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Rub the paste all over the chicken thighs or put the paste and chicken into a large bowl or sealable bag.
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Shake or roll it around so the chicken is covered with it.
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Marinate for an hour or more (if you have the time).
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Preheat the oven to 425F.
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Line a baking tray or rimmed baking sheet with aluminum foil or parchment paper and arrange the chicken on it in a single layer.
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Bake the chicken in the preheated oven for 18-20 minutes and then check for doneness with a meat thermometer. The internal temperature should read at least 165F.
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Let the chicken rest for a few minutes before serving.
Notes
This recipe serves 4 and contains 4 net carbs per serving.
- Harissa is made from hot chili peppers, but you can control the spice level by using as much or as few peppers as possible in your Harissa marinade.
- Marinate the chicken for two to four hours or longer if you have the time. The longer you marinate, the tastier the chicken turns out.
- Harissa paste keeps well in the freezer for a few months, so you can always make a big batch so you have it handy.
- Ensure to allow the chicken to rest for five minutes before cutting into it after baking. This will allow it to reabsorb all the juices that might have run out.
Nutrition
Calories: 289kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 89mg | Potassium: 251mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
