Ingredients

The following ingredients have 4 Servings
  • 1 cup fire-roasted red peppers (see notes below)
  • 6 cloves garlic
  • 2 tablespoons red chili flakes
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt (plus extra for seasoning)
  • 1/2 cup fresh cilantro
  • 1/2 cup olive oil
  • 4 chicken legs
  • 1 butternut squash (peeled, seeded and diced (see notes below))
  • 1 1/2 cups potatoes (quartered or small whole)

Instruction

  • Preheat the oven to 375°F with the rack placed in the center of the oven.
  • In the bowl of a food processor, chop the fire roasted red peppers, garlic, red chili flakes, cumin, salt, and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Set aside about 1/2 cup.
  • Marinate the chicken in the remaining sauce for at least 30 minutes. For maximum flavor, marinate overnight.
  • Place the chicken in a baking dish.
  • Lightly toss the prepared butternut squash and potatoes in about 2 tablespoons of Harissa sauce and nestle between the chicken pieces. Season lightly with salt.
  • Bake for about 30-40 minutes or until a thermometer inserted into chicken registers 165°F.
  • Serve immediately with reserved sauce.