Keto Harissa Roasted Chicken Thighs with Carrots and Avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Chicken thigh, bone-in, skin left on 2 tbsp Extra Virgin Olive Oil 7 medium Carrots, raw 1 fruit without skin and seeds Avocados, California (Haas) 30 gram(s) Harissa, Cave Mezza brand, 2 tbs/30gr (by AFM-SPARK)
Slice carrots into 2 inch sections, season with salt and pepper and toss with olive oil. Roast on baking sheet at 375 for 20 minutes until cooked through and tender. Spread 1 T harissa under the skin of the chicken thighs. Starting in a cold cast iron pan, place chicken thighs skin side down and slowly bring to a medium heat to sear the skin crispy and render out the chicken fat (schmaltz). Drain pan of schmaltz into container, reserve. Finish cooking chicken on other side until cooked through. Mix reserved schmaltz with remaining harissa paste. Top carrots with chopped avocado, drizzle with harissa schmaltz and fresh lemon juice. Serve.
Serving Size: makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LASAIRE.
Serving Size: makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LASAIRE.
Nutritional Info Amount Per Serving
- Calories: 456.5
- Total Fat: 38.8 g
- Cholesterol: 135.0 mg
- Sodium: 308.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 6.2 g
- Protein: 38.1 g
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