
Harissa and Yogurt Chicken (adapted from Nigel Slater's The Kitchen Diaries)
4 chicken thighs (bone-in and skin on)*
2 generous tablespoons thick Greek-style yogurt
2 ½ - 3 teaspoons harissa paste
3 tablespoons olive oil
Salt and pepper to taste
1/4 cup torn mint leaves
1. Whisk the harissa into the yogurt in a bowl, then whisk in the olive oil. Season to taste with salt and pepper, then add the chicken pieces to the marinade, turning to coat. Allow to sit for at least 10 minutes, then turn and marinate for another 10.
2. Heat a broiler until very hot. Place chicken part son a rack set on a foil-covered baking sheet (believe me, this will make cleaning up a lot easier). Cook the chicken skin side up until crispy (approximately 12 minutes), then turn and cook until internal temperature is 160F, about 8-10 minutes more.
3. Remove from heat and scatter with mint leaves. Serve with a Morroccan couscous or rice pilaf.
*You could also use a couple of whole legs or breasts. Just make sure there’s skin on there, okay?
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