Harissa Chicken with Lime Sauce

Why This Is Strictly Keto

Chicken thighs are naturally carb-free, and the harissa rub here is built from whole spices, garlic and olive oil rather than a sugary bottled paste. The cooling lime sauce is just sour cream, lime and fresh herbs, served over crisp cucumber and greens.

Ingredients

Harissa Chicken

• 2 pounds (900 g) bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon sea salt

Lime Sauce

• ¾ cup (180 ml) sour cream
• Zest and juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Pinch of salt

To Serve

• 1 cucumber, sliced
• 4 cups (120 g) mixed salad greens

Instructions

1. Season the chicken: Heat the oven to 425°F (220°C). Mix the olive oil, garlic, paprika, cumin, coriander, cayenne and salt, and rub it all over the chicken thighs.

2. Roast: Arrange the thighs skin side up on a rimmed baking sheet and roast for 35–40 minutes, until the skin is crisp and the internal temperature reaches 175°F (80°C).

3. Make the sauce: Stir together the sour cream, lime zest, lime juice, cilantro and salt while the chicken roasts.

4. Serve: Arrange the cucumber and greens on plates, top with the chicken and spoon the lime sauce over everything.

Nutritional Info (per serving, approximate)

Tips

• Rub the chicken up to a day ahead and refrigerate it for deeper flavor.
• Reduce the cayenne to ¼ teaspoon for a milder dish, or double it for real heat.
• A hot oven and a dry skin are what make the skin crisp — pat the thighs dry before rubbing.