Spiced Chicken and Olives with Harissa-Roasted Vegetables
Moroccan-inspired ingredients like harissa, preserved lemons, and ras el hanout give this dish incredible, deep flavors.
1 red onion
6 ounces carrots
1 purple-top turnip
1 tablespoon red harissa paste
1 bunch mint
1 ounce Castelvetrano olives
½ cup plain nonfat Greek yogurt
2 tablespoons tomato paste
1 tablespoon ras el hanout
10 ounces chopped chicken breast
1 tablespoon red wine vinegar
1½ tablespoons golden raisins
½ cup water
1 teaspoon preserved lemon purée
1. Prepare and roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 2-inch-wide wedges, separating the layers. Peel the carrots, halve lengthwise, then cut crosswise into 2-inch pieces. Peel the turnip; cut off and discard the ends, and cut into a medium dice. In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Stir to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast for 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2. Prepare the remaining ingredients and season the yogurt: Pick the mint leaves off the stems. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper and stir to combine.
3. Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper, and the ras el hanout In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.
4. Make the sauce: Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the vinegar (carefully, as the liquid may splatter), chopped olives, raisins, and ½ cup water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.
5. Finish the vegetables and serve: In the reserved bowl, combine the lemon purée and a drizzle of olive oil. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished vegetables. Garnish with the seasoned yogurt and mint leaves (tearing before adding).