Harissa Spiced Chicken with Herb Yogurt Sauce

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Serves: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

About Harissa Spiced Chicken with Herb Yogurt Sauce

This exquisite dish embodies the heart and soul of Middle Eastern flavors, transporting you to bustling spice markets and aromatic kitchens. Succulent chicken, marinated in a fiery blend of harissa and aromatic spices, is masterfully cooked to perfection, creating a symphony of smoky and spicy notes that dance across your palate. The star of this show is undoubtedly the herb-infused yogurt sauce that provides a cooling and tangy contrast to the bold chicken. With each mouthwatering bite, you’ll experience a harmonious fusion of textures and tastes, as the tender meat gives way to a burst of vibrant flavors.

Ingredients for Chicken

1 1/2 pounds boneless chicken thigh meat, cut into 2 inch pieces

salt and pepper, to taste

1 tablespoon oil

1 large onion, finely chopped

2 medium carrots, sliced into 1/2 inch half moons

1 (15 ounce) can cooked chickpeas

5 garlic cloves, chopped

4 teaspoons Moroccan spice blend

1 tablespoon harrisa

1 teaspoon salt

1 teaspoon sugar

1 (14.5 ounce) can diced tomatoes

1/4 cup dried apricots, chopped

1 1/2 cups water

1 1/2 couscous

Ingredients for Herb Yogurt Sauce

1/2 bunch Italian parsley

1/2 bunch mint

2 garlic cloves

1 whole jalapeño

2 cups plain yogurt

1/2 teaspoon smoked paprika

1/2 teaspoon salt


01Pre-heat oven to 400 F.
02Generously season chicken with salt and pepper. In a large heavy bottom dutch oven over medium-high heat, heat oil. Sear chicken until golden brown, about 5 minutes on each side. Remove from pan.
03Add the onions, carrots, chickpeas to the same pan over medium-high heat, adding additional oil if needed, for 3-4 minutes, stirring often. Add the garlic and sauté until fragrant, about 30 seconds.
04Add the spice mixture and sauté for one minute. Stir in harrissa and cook for an additional minute. Mix in salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir occasionally, about 5 minutes. Add in the cous cous and cooked chicken. Cover and place in the over for 15 minutes.
05In a food processor, combine parsley, mint, garlic, jalapeno. Stir in yogurt, smoked papripka, coriander, and salt. Serve with harissa chicken.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.