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A Quick Weeknight Mediterranean Dinner for Four

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This quick and dinner is loaded with bold Mediterranean flavors: yogurt-and-harissa baked chicken thighs, a salad of crisp chickpeas, avocado and feta, and for dessert, a quick version of baklava. It’s simple to mold it around your schedule: While the yogurt topping goes on the chicken right before baking, it’s happy to marinate there (in the fridge) all day. The chickpeas can be roasted earlier in the day or just before dinner. (If you do roast just before dinner and only have one oven, they can roast together with the chicken; the chicken will just need to cook a little longer at 400ºF). The menu as a whole serves four, though you’ll have leftover dessert (then again, the pistachio bites are so tasty, maybe you won’t).

Menu Timeline

1 Hour Ahead

  • Make Pistachio Phyllo Bites

40 Minutes Ahead

  • Begin roasting chickpeas and chicken (at 400ºF).
  • Slice scallions, crumble feta and chop mint.

15 Minutes Ahead

  • Begin checking chicken. Remove when done if chickpeas still need to roast.

10-5 Minutes Ahead

  • Remove chickpeas when done. Turn on broiler.
  • Broil chicken.
  • Mash avocados and assemble salad.

The Menu

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