Rosy Harissa Chicken | Recipe Cart
Although we’re more accustomed to seeing them in vases than on our plates, roses are often used in Middle Eastern cooking, from fragrant rose water in desserts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Baster
- Microplane
- Oven
- Refrigerator
- Zip-top bag
- Whisk
- Mixing bowl
- Measuring spoon
- Roasting pan
- Baking dish
- Cutting board
- Chef's knife
- Fork
- Serving platter
Ingredients
- 3/4 cup kefir or plain whole-milk Greek yogurt
- 1/4 cup fresh lemon juice
- 3 tablespoons plus 2 teaspoons harissa paste (such as New York Shuk), divided
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 tablespoon fresh thyme leaves plus 4 thyme sprigs, divided
- 2 teaspoons grated garlic
- 1 tablespoon black pepper, divided
- 4 (10-ounce) chicken leg quarters
- 2 large shallots, halved
- 1 garlic head, halved crosswise
- 1 small lemon, halved
- 1/4 cup water
- 1 tablespoon rose-harissa spice blend (such as New York Shuk) or paprika
- 2 tablespoons dried edible rose petals or rose buds (optional)
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