Sheet-Pan Harissa Chicken with Chickpeas + Eggplant

Dinner, Healthy, Healthy (ish), Quick and Easy

Thanksgiving was a total success. This site crashed because so many of you made things—thank you! And sorry for any problems the blog gave you. I was on cloud nine on Thanksgiving because all of you were sharing pies and macaroni and cheese and so many other delicious things that you made from this blog. It made me so grateful for this space—I love what we have here so very much.

We had a quiet Thanksgiving. I made mashed potatoes, veggie stuffing, some gravy and Josh made a turkey porchetta. We invited some friends over and it was chill vibes! Even though it seemed super lax, the next day I was so exhausted; I fell asleep at 7pm. Phew. Cooking and cleaning and hosting is a lot of work, I always forget. One of them is doable. But all three at the same time!! LAWD.

Anyway, we’re back and the home stretch is near. I figured we’d get back into things with a super chill recipe that is literally the easiest thing to make ever. And it’s on the healthier side because we probably could all use something that makes us feel good.

The harissa chicken is SO good. Everything on this sheet pan is so tasty and light. I love the chickpeas with the eggplant and the spiciness makes you want to keep eating it over and over.

Baking recipes to come…but for now, this!

Sheet-Pan Harissa Chicken with Chickpeas + Eggplant

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

  • 3 tablespoons harissa paste
  • 3 tablespoons lime juice (from about 2 limes), plus more slices as garnish
  • 2 tablespoons olive oil
  • Salt
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • 1 eggplant, diced
  • 1/2 red onion, peeled and sliced
  • 1 1/2 pounds chicken (I used a mix of thighs and drumsticks)
  • 1 teaspoon minced cilantro, as garnish

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, add the harissa paste, lime juice, olive oil and a few pinches of salt. Whisk until combined.
  2. To a sheet pan, add the drained chickpeas, diced eggplant and red onion. Add half of the harissa paste mixture and mix together until everything is covered in the sauce. Smooth it out into one even layer. Arrange the chicken on top. Sprinkle the chicken with a few pinches of salt. Brush the chicken with the harissa sauce and add the any remaining sauce to the chickpeas. Also add any garnish limes to the sheet pan, if you like.
  3. Transfer to the oven to bake for about 35 to 40 minutes, until the chicken is golden brown. Divide amongst plates and garnish with some cilantro.
http://www.acozykitchen.com/sheet-pan-harissa-chicken/

Cozy Night In with Fluffy Cornbread Topped Chili and Apple Cider Churros

Adventures, Desserts, Dinner, Fall, Quick and Easy, Soups

(This post is sponsored by the Martha Stewart Collection, created for Macy’s. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy!)

I know I’ve been writing autumn love letters since like mid-September, but if I’m being completely honest with you, Los Angeles doesn’t even really begin to hint at fall until November. But now it’s November and I’m freezing! And I love it. My fluffy socks are on at all times, my favorite soft sweaters are out of storage and all I’ve wanted to do is break in the new kitchen with some cozy foods. The kitchen is almost completed and I was finally able to cook our first meal in it!

Since there are some things that need to happen (like trim, a coupe light, etc), I figured I’d start light with a little dinner party for four. I wanted to serve cozy food that wasn’t fussy.

For this post, I teamed up with Macy’s and Martha Stewart. The Martha Stewart Collection’s harvest dinnerware is SO pretty. I absolutely love these hatchcross, grey plates, along with the marbled pink plates. They are gorgeous. And I love the shape of Martha’s Enameled Cast Iron cookware . The handle shapes are sleek and simple and the colors are lovely! Check out the whole Martha Stewart Collection at http://mcys.co/2kIpJAv.

I used the small 2-quart white Enameled Cast Iron pot to make the best cozy dish ever.

This was the perfect size for four people. At the bottom is a vegan chili with a fluffy cheddar cornbread on top. I like to think of it like cornbread and chili all in one!

The vegan chili is spicy, made with kidney beans, and loaded with delicious things like diced onion, mushrooms, red bell pepper and lots of spices.

The cornbread on top is inspired by fluffier cornbread cake. It isn’t dry at all and it’s so soft and delicious.

It may seem like a small portion for four people but it’s so filling that it’s actually perfect. Especially when paired with a snappy, refreshing salad AND with dessert.

For dessert, I used the 6-quart Enameled Cast Iron pot (in beautiful white) to fry up apple cider churros and they were SO good.

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Crispy Jalapeño Popper Dip

Appetizers, Quick and Easy

If you follow me on the Insta Stories then you know that your girl loves the “polls.” I did a very informative “Thanksgiving Poll” where I asked the people some important and pressing questions.

Things like if they like pie or cake at Thanksgiving. Or if they’re into salads or vegan things. I also asked if they like mashed potatoes or rather have fancy gratins. The results were fascinating and very interesting. Another thing I asked is if appetizers were a must or if, you know, we’re all busy making other things.

Appetizers, as a requirement, came in at an astounding 97% so yes, appetizers are a must on Thanksgiving. The hangry people of the world have spoken!

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Acorn Squash Pasilla Chile Queso Fundido

Appetizers, Fall, Quick and Easy, Thanksgiving

This post is about how cute we can be.

We. Are. Cute.

We’re so cute that we can Pinterest the shit out of any and everything. I will not lie to you: you can do this without putting everything in an acorn squash. You could simply add everything to a ramekin, baking dish or skillet. But if you wanted to, you can put it all in an acorn squash.

I doubled this recipe for you, asking that you buy two acorn squashes so that you can make these for more people. I used and ate only one and Billy and I crushed this by ourselves so feel free to double this recipe below.

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Pumpkin Tres Leches

Cakes, Fall, Thanksgiving

I know it’s pie season and all but sometimes we want something else besides pie. We want cake! I posted this tres leches cake a while back on the Instagram but figured I’d put the here in a more permanent, printable place.

I never understand how people cook off of an Instagram post but people love Insta recipes. I like it to be on my computer so I can reference it in a larger, more visible way. Maybe I’m just getting old and am having trouble seeing my phone. Haha. I did change the text to be slightly bigger and I don’t care—everything is so much more clear now!

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Jalapeño Macaroni and Cheese

Dinner, Quick and Easy, Thanksgiving, Vegetarian, Winter

I feel like the big thing during Thanksgiving cooking is oven space/availability. So I always suggest for people to make a few things that can be made on the stove top and a few things that can be made ahead. The timing is sometimes stressful but always doable. Not all of us have double ovens!

One dish I love at Thanksgiving (and honestly any other time, too), is macaroni and cheese. I actually prefer the stovetop variety because it’s usually creamier and faster to make.

For this post, I teamed up with French’s® Crispy Jalapeños. THEY ARE SO GOOD. You’re probably pretty familiar with their Crispy Onions, which I also love but their Crispy Jalapeños definitely deserve a place at your Thanksgiving table, too.

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10 Pies to Make This Thanksgiving

Fall, Pie, Thanksgiving

Hi hi!

Making Thanksgiving pies has always been so important and fun for me. Every single year I post a good handful of pies for people to choose from, so I wanted to highlight a few from the past that might work for your big eating day. ALSO, as a reminder, if you are making-pie-allergic, this pandowdy is truly the best option for you!

1. Butterscotch Pumpkin Pie – This is maybe my favorite pumpkin pie I’ve ever made. It is easy to make, delicious and simple.

2. Black-Bottomed Pecan Pie – Chocolate added to a traditional pecan pie is heaven on earth.

3. Rose Apple Pistachio Tart – This is beautiful and will take you a VERY long time to make. But it will be worth it. This is both delicious (hello pistachio butter!) and beautiful.

4. Miso Caramel Apple Pie – I love the savory quality miso adds to sweet pies and desserts. This pie has miso added to the caramel and it is SO good. It’s one of those subtle flavors that people will hardly pick up on but they’ll keep eating it and won’t know why.

5. Tiramisu Pie – I made this last Thanksgiving with gluten-free cookies (for the crust) because one of my bestest friends is gluten-free and no one could tell! I love this pie because it’s soft and flavorful and full of chocolate. Yum.

6. Classic Sweet Potato Pie – I love a sweet potato pie. I like it cold with ice cream. It’s not everyone’s favorite and a lot of people love it for its nostalgic qualities and I can’t blame them. Pile on that marshmallow topping and torch it!

7. Walnut and Angostura Pie – This is like a pecan pie but a little different. It has walnuts, probably my all-time favorite nut (I do love pecans tho!) with just a hint of angostura bitters. It’s an unexpected flavor but it SO delicious.

8. Brûléed Pumpkin Pie – You honestly could do this with even a store-bought pumpkin pie. All you have to do is sprinkle sugar on the top and torch it. It adds a nice crispness to it and everyone is like “oooo” + “ahhhh.”

9. Caramel Pear Pie with an Oat Crumble – I love texture everything. The oat crumble on this pie is SO good. Just make sure you use the right pears or else it can be a bit watery. You could also make this with apples and it would be just as delicious.

10. Mini Caramel-Chai Spiced Apple Pies – Say your Thanksgiving is gonna be small this year. Ours is gonna be tiny and I can’t wait to make a few things and just chill. This would be perfect for a smaller Thanksgiving gathering. You can also just make this and throw it into a 9-inch pie dish and you’d be good to go.

And of course, if you need some help with PIE 101, here’s a helpful post that I posted a long time ago!

Friendsgiving!

Fall, Thanksgiving

I feel like this year is the year of the Friendsgivings. I’ve seen so many people having them and I’ve even been invited to a few (I have friends! lol). I love Friendsgivings because they really are the best excuse to bring all your friends together. AND, all of them are usually pot lucks, making them a million times easier to pull off. It also gives everyone an excuse to make their favorite Thanksgiving foods. 

Last week, I invited a few of my favorite people over for a Friendsgiving in the backyard. It was such a pretty California day: sunny, breezy and beautiful in November. 

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Marbled Chocolate Cheesecake Pumpkin Pie

Chocolate, Desserts, Fall, Thanksgiving

This pie is about survival.

I’m kidding and being very dramatic but no lie, this pie took us about twenty million tries to get right but it survived! Or more like, we survived. It was one of those recipes that went way past my “three-fail rule.” Meaning, if we fail three times when trying a recipe, we abandon it all-together. But that rule went out the window because I liked the idea and flavor so very much.

We finally got it working like a fine-tune machine. At first it was too thin and kinda watery. Then the chocolate swirl wasn’t the right texture. And then we changed the chocolate and that got messed up. There were a lot of variables going on and we kept changing them and we kept getting messed up results. But we finally got it working and it was 100% worth it!

This fine thing is like a pumpkin cheese cake and a pie had a baby…but with chocolate swirled throughout. The bitter chocolate is so welcome within the constructs of creamy cream cheese flavor. It’s so good.

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DIY Mini Corn Name Tags

Adventures, DIY, Thanksgiving

Were at t-minus nine days before Thanksgiving and the countdown is very real.  I’m crossing my fingers that everything for the kitchen renovation will be in tact so we can have our first quiet, small Thanksgiving. It’s been a slow and arduous process that has tested my patience. But everything looks awesome haha. 

Let’s talk about DIYs. I have lots of opinions about them. When I did The Year of Cozy, I really wanted to make DIYs that were doable and that people would actually make. The Thanksgiving nametags were one of the most instagrammed DIYs! Because they consisted of things you could easily find with minimal amount of supplies. 

I wanted this DIY to also be like that: easy to do, no crazy skill required and not stressful. I like to delegate things like this to people. Give people jobs! That’s the only way Thanksgiving is not crazy. I feel like this would be a great thing to delegate to kids and it is also something you can prep WAY in advance since the corn is dried. 

For this post, I teamed up with French’s®! I love their mustard (obviously) and I buy and love their Crispy Fried Onions every single year. This year they sent me the Crispy Jalapeños and omg they are so good. I ate them by the handful and had to stop myself because we actually needed them for the shoot. 

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