Harissa Chicken and Cauliflower

[mos]

Harissa Chicken and Cauliflower
4 boneless, skinless chicken thighs
2 1/2 tsp Harissa seasoning
3 tsp avocado oil, divided
1 head cauliflower
1 red onion
3 cloves garlic, minced
14-oz can low sodium chickpeas, drained and rinsed
For yogurt sauce:
1/2 cup plain nonfat yogurt
2 tsp lemon juice
2 tbs fresh mint, finely chopped
Pinch freshly cracked black pepper
Place a large rimmed baking sheet in the oven to preheat.

Heat oven to 425°.
Trim chicken thighs of any excess visible fat. In a small bowl, mix Harissa seasoning and two tsp of the oil to form a paste. Rub all over chicken thighs.
Cut cauliflower into bite-sized pieces.

Chop onion into similar sized pieces. Toss with remaining oil, garlic and chickpeas in a large bowl.
Once oven and pan have preheated, remove from oven and carefully line with parchment. Place chicken thighs on the sheet, top side down.

Bake in the oven for 10 min.
Remove from oven and flip chicken thighs. Spread cauliflower mixture around the chicken in a single layer on the pan. Place back in the oven to bake an additional 15 min.
Turn oven up to broil and broil for 5 min.

Remove from oven and serve with yogurt sauce.
To prepare yogurt sauce, whisk together yogurt, lemon juice, mint and pepper. Refrigerate until ready to use. Serves 4

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