One Pan Roasted Harissa Chicken (or Tofu) and Vegetable Dinner

Prep Time 20 minutes Cook Time 25

If possible, marinate chicken for 2-24 hours ahead

Serves 4

Marinade for the chicken, tofu, or fish

½ cup (140ml) Harissa- (a Tunisian spicy chili paste) may be store bought or recipe included below

¼ cup (70ml) olive oil

½ orange, zested and juiced (reserve zest for yogurt sauce)

Sheet Pan Dinner Ingredients

1.5 lbs (680g) chicken breast, cut into chunks **may substitute tofu or fish**

2 medium sweet potatoes about 1 lb (450g) each, diced into 3/4 inch (12cm) cubes

1 lb (450g) Brussel sprouts

1 medium or ½ large onion, sliced into wedges

¼ cup (70ml) olive oil

2 tsp (4g) Garam marsala or curry or salt and pepper (I recommend the garam marsala)

Handful of Fresh Cilantro for garnish, chopped

Handful of Fresh mint for Garnish, chopped

Instructions- Preheat oven to 400 degrees (200 Celsius)

1. If not prepared ahead, mix marinade ingredients, and toss with the chicken or other substitute. Set aside.

2. Line a sheet pan with aluminum foil, covering completely spray lightly with cooking oil.

3. Dice sweet potatoes (peeling is optional) and in a bowl toss to coat with 2 TBSP (30ml) olive oil and 1 tsp (2g) garam marsala and place on one end of the baking sheet in a single layer.

4. Quarter or half, depending on size, the Brussel sprouts and in a bowl toss to coat with 1 TBSP (15ml) olive oil and ½ tsp (1g) garam marsala and place next to the sweet potatoes on the baking sheet in a single layer.

5. Toss the onion wedges in a bowl with 1 TBSP (15ml) olive oil and ½ tsp (1g) garam marsala and place next to the Brussel sprouts on the baking sheet.

6. Make an aluminum foil tray and insert this in the remaining space on the baking tray. Spray lightly with cooking oil and arrange the chicken chunks in a single layer. *NOTE if your tray is not large enough you can do the chicken and onions on one and the Brussels and sweet potatoes on another.

7. Place in the oven for 12 minutes, set timer.

8. When timer sounds remove the tray from the oven and quickly toss the brussels and sweet potatoes.

9. Place back in the oven and check in another 12 minutes.

10. When time is up check veggies with a fork for tenderness and check the temperature of the chicken, it should reach 165 Degrees and hold that temperature for at least 15 seconds.

11. If necessary you may remove some items from the tray and put others back in the oven to complete cooking. Monitor every few minutes.

12. If desired, you can broil all for 2 minutes to make crispy.

I like to let the pan sit for 5 minutes then put all vegetables in a bowl and gently toss with the chopped cilantro and mint. Mound these on the plate and arrange chicken next to it. You can drizzle the yogurt sauce, extra harissa or both on top or serve them on the side.

Equipment

Large baking tray 1”’x18” (33cm x 45cm) or you can use 2 smaller sheets

Cutting board and knife

One large mixing bowl and other assorted ingredient bowls or containers

Aluminum foil/ spatula

Measuring cups and spoons

Zester

**Optional for harissa and yogurt sauce- blender and/or food processor**

Herbed Yogurt Dipping Sauce *Optional*

1 cup (284ml) plain, low-fat yogurt, may substitute dairy-free

2 TBSP (8g) Fresh Cilantro, chopped

2 TBSP (8g) Fresh Mint, chopped

2 TBSP (30ml) Olive oil or water to thin

Reserved orange zest

Place all ingredients in a blender or food processor and blend until thoroughly combined. You can mix this in a bowl, just finely chop the herbs.

Chill and serve as a dipping sauce. Will keep for 3-4 days.

Harissa Paste

Makes about 2 cups

1.5 oz (42g) Dried Ancho Chili Peppers (mild heat) can substitute but be aware of level of heat in chili

1.5 oz (42g) Dried New Mexico Chili Peppers (mild-medium heat)

6 oz (170g) roasted red peppers

½ orange, zested and juiced

½ TBSP (ml) vinegar white or apple cider

¼ cup (80g) Tomato paste or sundried tomatoes

3-4 garlic cloves

1 tsp (2g) salt

1 tsp (2g) Cumin seeds

1tsp (2g) Coriander seeds

1 tsp (2g) Caraway seeds

Instructions

1. Place the chilies in a heat proof bowl and cover with boiling water. Make sure they are submerged and let them soften for 30 minutes.

2. Place the cumin seeds, coriander seeds and caraway seeds in a dry sauté pan over a low-medium heat. Toast until spices pop and become fragrant. Place into a bowl to cool. Once cooled, add them to the food processor or blender.

3. Strain the chilis and reserve the water. Wearing gloves remove the stems and most of the seeds. Place them into the food processor.

4. Place all other harissa ingredients into a food processor or blender and mix until smooth. If paste is too thick add some of the reserved chili water.

5. If mixture is too spicy replace the chili water with cold water and also add more roasted peppers to cut the heat. Adjust salt.