Braised Harissa Eggplant

I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me. :/

This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂

My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.

Yield: Serves 2 to 4 (4 with grilled chicken)

  • 2 tablespoons (45 milliliters) extra-virgin olive oil, divided
  • 1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
  • Kosher salt
  • freshly ground black pepper
  • 1/2 large yellow onion or 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 tablespoon (7.5 grams) harissa, plus more as needed
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
  • 1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
  • 1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
  • 1 teaspoon fresh lemon juice
  • rice, couscous, quinoa, or bread, for serving, as desired
  • grilled chicken thighs, for serving, as desired
  1. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
  4. Add the onion and sauté until softened and translucent,3 to 5 minutes.
  5. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
  6. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
  7. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
  8. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
  9. Remove from the heat and stir in the lemon juice.
  10. Taste and season with additional salt and harissa, as needed.
  11. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.

Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

  • 1 3-inch piece fresh ginger
  • 5 large garlic cloves
  • 3/4 cup coconut milk
  • 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
  • 1/4 cup fresh lime juice
  • 2 T light brown sugar
  • 1 3/4 tsp Morton kosher salt
  • 2 T vegetable oil, plus more for grill
  • 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
  • 1/2 cup cilantro leaves with tender stems
  • lime wedges, for serving
  1. Prepare a grill for medium heat.
  2. Finely grate ginger and garlic into a medium bowl.
  3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
  4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
  5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
  6. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
  7. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
  8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
  9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Sheet Pan Meatballs with Chickpeas, Turmeric, and Lemon

This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!

This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.

We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.

Yield: Serves 6

Time: about 1 hour

For the Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper

For the Meatballs:

  • 1 1/2 pounds ground turkey
  • 3/4 cup panko
  • 6 tablespoons plain yogurt (I used 2% Greek yogurt)
  • 3 tablespoons water
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 4 garlic cloves, minced or pushed through a garlic press
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
  • 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To Serve:

  • 3 tablespoons lemon juice (from about 3/4 of a lemon)
  • 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
  • toasted pita wedges or naan
  • harissa or another hot sauce, as desired
  • brown Basmati rice, for serving, if desired
  1. Heat oven to 400 degrees, preferably on convection.
  2. Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
  3. Drizzle with olive oil, season with salt and pepper and toss to coat.
  4. Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
  5. Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
  6. Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
  7. Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
  8. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
  9. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  10. Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  11. When meatballs are cooked, scatter remaining fresh herbs over the tray.
  12. Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.

Two Years Ago: Broken Pasta with Shredded Pork & Arugula

Three Years Ago: Indian Butter Chicken

Four Years Ago: Caramel Chicken

Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs

Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Update- I’ve made this full-flavored dish with ground chicken as well. Wonderful!

Yield: 4 Servings
  • 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
  • 1 large egg
  • ½ cup panko
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
  • â…” cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon coarse salt, plus more
  • freshly ground black pepper
  • 1 pound ground chicken or turkey
  • 1 pint mixed cherry or grape tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
  • crusty bread, for serving, optional
  1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
  2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
  3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
  4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
  7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  9. Meanwhile, combine remaining 3 oz. feta, â…“ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

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Pan-Roasted Chicken with Harissa Chickpeas

Yes, more harissa! I love the pop of flavor and heat it provides. The heat in this dish can easily be adjusted to taste by modifying the amount of harissa in the sauce. This finished dish definitely had quite a spicy kick.

This recipe was adapted from Bon Appetit, contributed by Dawn Perry. I used boneless, skinless chicken thighs and adjusted the cooking times accordingly. I also doubled the garlic and served it over brown rice. We used sour cream or Greek yogurt to temper the heat of the finished dish.

Yield: Serves 4 to 6

Total Time: about 45 minutes

  • 2 tablespoons olive oil
  • 10 boneless, skinless chicken thighs (about 3 pounds)
  • coarse salt and freshly ground black pepper
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-oz. cans chickpeas, rinsed
  • 2 to 4 T harissa paste, adjust to taste (I used Trader Joe’s)
  • ½ cup chicken stock
  • ¼ cup chopped fresh flat-leaf parsley
  • lemon wedges, for serving
  • brown Basmati rice, for serving
  • sour cream or Greek yogurt, for serving, as desired
  1. Preheat oven to 425°, preferably on convection.
  2. Heat 1 tablespoon of oil, for the first batch, in a large ovenproof skillet over medium to medium-high heat.
  3. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 4 minutes on the first side and 3 minutes on the second side; add a second tablespoon of oil to the pan prior to the second batch. Transfer to a plate.
  4. Add onion and garlic to the pan drippings; cook, stirring often, until softened, about 3 minutes.
  5. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.
  6. Add chickpeas, harissa, and broth; bring to a simmer.
  7. Nestle chicken in chickpeas; transfer skillet to oven.
  8. Roast until chicken is cooked through, about 15 minutes.
  9. Top with parsley and serve with lemon wedges for squeezing over.

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If you like this you may also like:

Harissa Marinade

This second belated grilling post I would like to share is a marinade which is simple to make and fabulously full-flavored. It’s hard to ask for more! 🙂

The first time I prepared it was for a farewell party for friends moving to Florida. I marinated chicken thighs and grilled them cubed, on skewers, so that it would be easier to eat them without sitting down. We served them alongside Palestinian Chicken skewers, using one of my all-time favorite marinades.

The second time, I marinated whole chicken tenders. Even easier! 🙂 Just as delicious too. This recipe was adapted from Zahav: A World of Israeli Cooking by Michael Solomon and Steven Cook. In both cases, I served the grilled chicken with Tzatziki.

  • 1 1/2 cups roughly chopped yellow onions (I used 2 medium)
  • 1/4 cup canola oil
  • 1/4 cup harissa (I used Whole Foods powdered harissa)
  • 3 T fresh lemon juice
  • 1 1/2 tsp kosher salt
  • 2 pounds boneless, skinless chicken thighs or chicken tenderloins
  • bamboo skewers, soaked in water for 30 to 6o minutes
  • tzatziki, for serving, as desired (link above)
  1. Combine the ingredients in a blender or Vitamix.
  2. Puree until the mixture is smooth and as thick as a milkshake.
  3. Toss 2 pounds of skinless, boneless, chicken thighs cut into 1-inch chunks with the marinade in a 1-gallon ziplock bag.
  4. Refrigerate for at least 4 hours or for up to 2 days.
  5. When ready to grill, wipe off the excess marinade, thread the chicken pieces on prepared skewers.
  6. Grill over direct heat until the chicken is lightly charred on the exterior and is cooked through, about 8 minutes total.
  7. Serve with tzatziki, as desired.

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Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

  • 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground pepper
  • 2 tablespoons harissa
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
  1. Preheat the oven to 425°, preferably on convection roast.
  2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
  3. Using a mandolin, slice the potatoes 1/8-inch thick.
  4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
  5. Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
  6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
  7. Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
  8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
  9. Remove the potatoes from the oven and arrange the chicken over the top.
  10. Roast for an additional 20 to 25 minutes, or to an internal temperature of 165° on an instant–read thermometer.  Serve with a green salad or vegetables, as desired.

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