1butternut squashpeeled, seeded and diced (see notes below)
1 1/2cupspotatoesquartered or small whole
Preheat the oven to 375°F with the rack placed in the center of the oven.
In the bowl of a food processor, chop the fire roasted red peppers, garlic, red chili flakes, cumin, salt, and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Set aside about 1/2 cup.
Marinate the chicken in the remaining sauce for at least 30 minutes. For maximum flavor, marinate overnight.
Place the chicken in a baking dish.
Lightly toss the prepared butternut squash and potatoes in about 2 tablespoons of Harissa sauce and nestle between the chicken pieces. Season lightly with salt.
Bake for about 30-40 minutes or until a thermometer inserted into chicken registers 165°F.
Serve immediately with reserved sauce.
For convenience, jarred fire-roasted red peppers (such as can be found at Trader Joe’s) can be used. Also, to save time, I will sometimes opt for pre-cut butternut squash that you can find in the produce section. Of course, if you have time, there’s nothing better than roasting and peeling your own peppers over an open flame. Also, if you are really pinched for time, store-bought harissa sauce also works! Whatever makes it easier for you!Inspired by and adapted from Harissa Sauce Recipe by One Tribe Gourmet, as featured on Saveur.com (recipe no longer available).