Harrissa Paste Crockpot Chicken Thighs
Created by dienia b on July 28, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 8h
- Recipe #43275
Ingredients
- 1 pound carrots, peeled, sliced into 2 inch long pieces
- 8 ounces radishes
- 2 cups turnips, wedged
- 1 cup onion, cut into large chunks (1 onion)
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 pounds bone in chicken thighs (6)
- 1 lemon, cut into wedges
- 1 tablespoon fresh parsley, minced
How to Make
-
Step 1: In Pam sprayed crockpot add a tablespoon of oil in the bottom.
-
Step 2: Add 1/2 the harissa paste.
-
Step 3: In a small bowl, add garlic powder, smoked paprika, pepper and salt.
-
Step 4: Stir, and sprinkle evenly over chicken thighs, seasoning to taste.
-
Step 5: Add remaining 1 tablespoon of olive oil to a large skillet and heat over MED-HIGH.
-
Step 6: Add chicken thighs, skin side down, and cook 5 minutes, until golden brown.
-
Step 7: Place browned chicken thighs in bottom
-
Step 8: Add vegetables around chicken add rest of harissa paste over the top vegetables in slow cooker.
-
Step 9: Spread to cover.
-
Step 10: Cover and cook on LOW for 8 hours.
-
Step 11: Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top.
-
Step 12: Garnish with parsley and serve with lemon wedges.
Nutritional Facts
- Serving Size: 1 (400.5 g)
- Calories 512.7
- Total Fat - 32.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 148.2 mg
- Sodium - 409.6 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 5.7 g
- Sugars - 18.9 g
- Protein - 27.5 g
- Calcium - 92.6 mg
- Iron - 2.2 mg
- Vitamin C - 42 mg
- Thiamin - 0.3 mg