Recipe: Harissa-Marinated Chicken
Harissa is a North African spicy chili paste with cumin, coriander and garlic. It makes simple baked chicken explode with flavour.
- 3 lb skin-on, bone-in chicken pieces
- ⅓ cup 2.5% plain yogurt
- 2 tbsp olive oil
- 4 tsp prepared harissa paste, or to taste
- 2 tsp honey
- 1 ¼ tsp salt, divided
- ¼ tsp freshly ground pepper
- 2 tbsp finely chopped fresh mint or cilantro, for garnishing (optional)
Stir together yogurt, oil, harissa paste, honey and 1 tsp salt. Add marinade and chicken pieces to resealable plastic bag. Seal and marinate in fridge for at least 8 hours and up to 16 hours.
Preheat oven to 425 degrees F. Arrange marinated chicken on a broiler pan (if you don’t have a broiler pan, use a baking sheet lined with foil or parchment paper), and season with remaining salt and pepper. Bake until the chicken is golden brown, the juices run clear and an instant-read thermometer inserted in the thickest part of chicken registers 165 degrees F, about 35 to 45 minutes.
Sprinkle chicken with mint and serve.
Harissa can be quite fiery so adjust to taste.
If you have it, roast chicken using the convection setting, the chicken with cook faster and more evenly.
Roast potatoes and sweet potatoes with the chicken for an easy side dish.
Servings: Makes 4-6 servings