Recipe · Crispinator®
Harissa-curry chicken with chickpea salad
North African and Thai flavors collide deliciously in this quick all-in-one main dish and side. Harissa is available as both a spice paste and a dry spice blend; for this recipe you’ll want the dry blend.
Ingredients
Chickpea Salad
- Juice of ½ lemon (about 2 Tbsp)
- 1 Tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp ginger paste
- 1 tsp smoked paprika
- ¼ tsp ground cumin
- ⅛ tsp ground cardamom
- ⅛ tsp ground cinnamon
- ⅛ tsp ground turmeric
- 2 15-oz cans chickpeas, drained
- 1 shallot, minced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped
Chicken
- 1 Tbsp Thai red curry paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp tomato paste
- 4 bone-in chicken thighs, about 6 oz each
- 1 Tbsp harissa seasoning
- 1 tsp kosher salt
Method
- In a large bowl, whisk lemon juice, olive oil, 1½ tsp kosher salt, 1 tsp ginger paste, smoked paprika, cumin, cardamom, cinnamon, and turmeric.
- Add chickpeas and shallots to the bowl and toss to coat in the dressing. Set aside.
- In a small bowl, combine curry paste, 1 tsp ginger paste, 1 tsp garlic paste, and tomato paste.
- Pat chicken dry with a paper towel and smear the paste all over chicken.
- Season the chicken with harissa and 1 tsp salt, then transfer to the air fryer basket skin side up. Slide the basket into the air fryer.
- Set the unit to Air Fry at 325°F for 20 minutes and press Start | Stop.
- Halfway through cooking, the Shake notification will come on; ignore it and it will turn off after 1 minute.
- When time is up, the skin should be crisp and golden-brown, and the chicken should be cooked through (at least 170°F in the thickest part of the thigh). Larger thighs may need up to 5 minutes more cooking time.
- Remove the chicken from the air fryer basket and let rest for 5 minutes.
- Add the parsley to the chickpeas and toss.
- Serve the chicken with chickpea salad.
Made with
Crispinator® 8 Qt. Air Fryer
$149.99
