Food

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.
(Photo credit: Jackson Roy)

Harissa is a North African spicy chili paste with cumin, coriander and garlic. It makes simple baked chicken explode with flavour.

Ingredients

  • 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)

Preparation

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.

Notes:

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

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.