Description
Sheet pan harissa chicken with sweet potatoes. A quick and easy weeknight meal made with chickpeas, a creamy, dairy-free tahini sauce, and garnished with cilantro. Paleo, gluten-free, with a vegan option (simply omit the chicken!).
Ingredients
Chicken & Sweet Potatoes
- 1 lb boneless, skinless chicken thighs (omit to keep it vegan as pictured)
- 1 yellow onion, sliced
- 2 medium sweet potatoes, diced
- 1 (15-oz) chickpeas, drained and rinsed
- extra virgin olive oil
- 1 lemon, zested and juiced
- 2 tablespoons harissa paste (use less if you prefer less heat or are omitting the chicken)
- 1 teaspoon honey or pure maple syrup
- sea salt and pepper
- fresh cilantro for garnish
Tahini Sauce
- 1/4 cup tahini paste
- 2 tablespoons water, plus more as needed
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- sea salt and pepper to taste
Instructions
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Preheat the oven to 425 degrees F.
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In a large bowl, combine the chicken (omit for vegan), sliced onion, diced sweet potatoes, and drained chickpeas. Drizzle with a little extra virgin olive oil and add the zest and juice of 1 lemon, harissa paste, honey or maple syrup, and a large pinch of sea salt and pepper. Toss so that everything is coated and spread evenly on a rimmed baking sheet.
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Roast for 40-45 minutes, tossing halfway through.
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Meanwhile, make the tahini sauce. Add all ingredients to a bowl and mix until smooth and creamy. Add more water, 1 tablespoon at a time, until dressing reaches a pourable consistency. Season with salt and pepper to taste.
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To serve, drizzle the harissa chicken and sweet potato mixture with the tahini sauce and garnish with fresh cilantro.
Notes
Adapted from this recipe.
