For this recipe, we’ve used some of the ingredients that give character to harissa, a North African spice paste, to add bold flavor to simple roasted chicken parts. Crushing the cumin and caraway in a mortar with a pestle or with the bottom of a skillet, rather than grinding the seeds to a fine powder, makes sprinkling easier and creates a more interesting texture. The tomatoes and jalapeños turn soft and silky with roasting but are firm enough to hold their shape. Serve with crusty bread to mop up the flavorful pan juices.