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
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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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