Description
Tangy yogurt and harissa, a Tunisian chile and spice paste (see homemade recipe if you can't find this paste in your local market) make an unusual chicken dish.
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Directions
In a small bowl, combine the yogurt, harissa, lemon juice, 1 tsp. salt and several grinds of pepper. Add the chicken, turning to coat. Chill, covered for 4-8 hours
Remove from the frig about 30 minutes before cooking. Preheat the oven to 425 degrees with rack set in the upper third of the oven. In a bowl, combine the chickpeas, onion and carrots. Season lightly with salt and pepper and toss to blend. Make a bed of the vegetables in a 9x13 inch pan. Set the chicken with the marinade on top of the vegetables, skin-side-up. Bake until the chicken is deeply browned about 45 minutes. (It may even be charred in some spots.)
Transfer chicken to a warm plate; stir the vegetables and add a little water if they seem too dry. Bake about 10 minutes longer until tender. Stir in 1/3 cup fresh cilantro. Serve chicken with vegetables.
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Ingredients
 1/2 cup plain whole-milk Greek-style yogurt
1/3 cup coarse harissa (I found Les Moulins Mahloub brand)
1 T. lemon juice
1 tsp. kosher or sea salt
Pepper
6 large bone-in, skin-on chicken thighs (about 2 pounds)
1 can (15 oz.) chickpeas, drained and rinsed
1 large red onion, thinly sliced into half-moons
1 pound carrots, peeled and sliced on the diagonal in 1/4 inch slices
About 1/3 cup fresh coarsely chopped cilantro
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