This Baked Harissa Plant Chicken recipe combines delicious flavors with tender Daring Plant Chicken Pieces marinated in a spicy harissa and apricot jam paste. Roasted alongside vegetables like baby potatoes, acorn squash, red onions and zesty lemon slices. Topped with sweet bursts of pomegranate seeds. A Mediterranean-inspired dish that’s perfect for or a weeknight dinner or for a special occasion.
2-4Serves
45 minCook
15 minPrep
Preheat oven to 375 degrees F.
Prepare the sauce. In a small bowl whisk together the harissa paste, apricot jam, 2 tablespoons of olive oil, salt, and pepper. Set aside.
Prepare the vegetables. Chop and transfer the vegetables to a large roasting pan. Drizzle with the remaining 1 tablespoon of olive oil. Toss to coat. Season with salt and pepper.
Rub with half of the harissa apricot jam mixture (approximately 4 tablespoons) on Daring plant chicken and season with salt and pepper. Set aside. Place the remaining sauce in bowl for later use.
Tent the roasting pan with veggies in foil and bake for 20-25 minutes before removing foil. Remove Foil and add the Daring. Place the lemon slices on top and around the chicken. Bake for an additional 15-20 minutes, Remove the chicken and vegetables from the oven and brush with remaining harissa apricot mixture.
Serve garnished with pomegranate seeds and fresh chopped parsley, if desired. Enjoy.
