Harissa-Roasted Chicken with Freekeh & Charred Beet Salad

Ingredients

• 2 pieces chicken thighs, bone-in skin-on, about 10 oz, room temperature
• 2 tbsp harissa paste
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 cup freekeh
• 1 1/2 cups vegetable broth, low-sodium
• 2 medium beets, quartered
• 2 cups fresh arugula
• 1 1/2 tbsp pomegranate vinegar
• 1/4 cup fresh pomegranate seeds
• 1/4 medium red onion, thinly sliced
• 3 tbsp roasted unsalted pistachios, roughly chopped

Instructions

1. 1

   Preheat oven to 425°F. Toss beet quarters with 1/2 tbsp olive oil, salt, and pepper. Place on a roasting pan lined with parchment paper and roast for 15 minutes.

2. 2

   Meanwhile, pat chicken thighs dry with paper towels. In a small bowl, combine harissa, 2 tbsp olive oil, lemon juice, minced garlic, cumin, salt, and pepper to create marinade.