Harissa Chicken Thighs with Yogurt

Published: Dec 3, 2023 by Stacey

Jump to Recipe·Print Recipe·5 from 1 review

side view of a serving plate with harissa chicken thighs with yogurt cilantro mint

I am here to tell you that I have ignored all the hype about harissa the past few years. At first I was like, is this another must-have thing that everyone is going to jam down my throat until they actually do jam it down my throat? Like with kale. Everything was kale, kale, kale non-stop. Drove me nuts. Then I made kale chips and loved them. So here I am, with harissa, kinda doing the same thing. I do it with music too. Jagged Little Pill? Didn't listen to it until 10 years later - fell in love. So Harissa, my darling, I'm sorry I neglected you for so long. We were destined to find each other eventually, and we did. My harissa chicken thighs with yogurt is absolutely delicious and I hope you give it a try.

All the step-by-step instructions here, including how to set up your platter at the end

So Someone Gave You a Jar of Harissa: Now What?

6.5 ounce jar of Les Moulins Mahjoub Organic Tunisian Traditional Harissa - this is the harissa I used

This is how I happened to finally try harissa. I was visiting a chef friend of mine, and she was cleaning out her very overstocked kitchen. She had a small jar of harissa and I think I said I'd never tried that yet. She gave me the jar. Organic. Price tag was $14. In my mind I said, THIS is why I haven't tried harissa - this price is bulls**t. Then again she lives on Martha's Vineyard and things are expensive there. I held onto it for a while and only when nearing the expiration date (and not able to bear the thought of a $14 jar of organic harissa going to waste) did I set out to do something with it.

What is Harissa and Where Does it Come From?

The origin of harissa is North African according to Wikipedia. It's a smokey chili paste that ranges from mild to spicy. It typically contains dried red chilies, garlic, citrus of some kind, spices like cumin and coriander, and oil. The brand I used is Tunisian and harissa is the largest export of that country. There are many varieties to chose from at your local grocery store and I found that some are more pasty then others. Some are slightly more saucy. In terms of flavor, the main difference between other chili pastes - like Huy Fong's Sambal or Garlic Chili Paste - and harissa, is the smokey and slightly tangy flavor. It's distinct. You can use this for marinades, toppings, stir fry's - it will taste great on any protein in my opinion.

very close look at one harissa chicken thigh with yogurt cilantro mint and onion

close up view of harissa chicken thighs with yogurt cilantro mint on a plate and ready to serve

Harissa Chicken Thighs with Yogurt, Cilantro and Mint

If you are one of my regular readers, which of course you are, you know I prefer dark meat chicken. Love it. And I know some people get freaked out about chicken thighs and all that fat. So, if you're making this you should also check out my how to trim the fat from chicken thighs video if you have the time. This will allow you to eat chicken thighs feeling a lot less guilty.

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Since harissa is peppery and smokey and can have varying levels of spice depending on the brand - yogurt will come in handy to balance out that spice. I found the brand I used had a milder kick to it and wasn't too spicy. It will be a good option for those who don't want their mouth on fire, and prefer a milder taste.

About the cilantro and mint. I realize there are a lot of cilantro haters out there and I don't really get it, but I deal with it. People think I'm a wacko because I don't like mayonnaise and I always stand my ground about it. I happen to LOVE cilantro and I really love cilantro and mint together. These two herbs, plus that amazing yogurt are the ingredients that make this meal next level.

Easy Steps To Making Harissa Chicken w/Yogurt

bowl with harissa, finely diced garlic, olive oil and lemon — *In a bowl: finely chopped garlic, harissa, olive oil, lemon*

bowl with harissa, finely diced garlic, olive oil and lemon after it's been mixed to combine — *In a bowl: finely chopped garlic, harissa, olive oil, lemon*

cutting large onion chunks — *Cut one big onion into chunks*

overhead view of trimmed chicken thighs in a bowl with harissa garlic mix — *Cut one big onion into chunks*

overhead view of bowl of chicken thighs after mixed and coated with harissa garlic mix — *Gloves work best for full coverage*

overhead view of harissa chicken thighs and onions right before going in the oven — *Gloves work best for full coverage*

my eat the bite plate of harissa chicken thighs with yogurt, onion, cilantro mint — *This is one portion. Watch my video to see how to set up the serving plate.*

Are You Totally Into Chicken Thighs? Me Too!!

Harissa Chicken Thighs with Yogurt, Cilantro & Mint

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Stacey
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4-6 portions 1x

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Description

If you're into chicken thighs you will love this harrisa chicken thighs with yogurt - it's got just the right kick to it. Absolute gourmet!

Instructions

You should take a few minutes to trim the fat from the chicken thighs. I have a great tutorial for trimming the fat from chicken thighs that you can check out if you’d like. Season the chicken on the top and bottom with salt and pepper then set aside to finish prep. I forgot to film seasoning the chicken so it’s not in the video – sorry!
Finely dice the garlic. I usually slice the garlic into thin rounds, then dice it down into smaller bits from there.
Assemble the harissa mixture. To a medium-sized bowl add the finely diced garlic, harissa, olive oil and lemon juice and mix until well combined. Let it sit a few minutes.
Cut one medium-to-large onion into large chunks.
Get a large mixing bowl (large enough to fit the chicken thighs). Place the thighs in the bowl skin-side down. Wearing gloves is a good idea here. Slather the harissa mixture onto the bottom of the thighs and massage it in a little. Then toss the chicken with your hands to coat all of the chicken pieces with the harissa mix.
Transfer chicken thighs to a 9x13 baking dish. Scrape the bowl to make sure you get all the harissa and garlic mixture into the baking dish.
Nestle the onion chunks in between the chicken thighs. Brush the onions with a little bit of olive oil so they don’t dry out.
Bake in a preheated oven at 400 degrees for one hour.
While the chicken is cooking you can chop the fresh herbs. I finely chopped cilantro and mint for this and it is optional – but I highly recommend it.
Once the chicken is out of the oven and cooled a few minutes, you can place the chicken on a plate with the onion chunks in between the chicken pieces. Spoon harissa and juices on top of the chicken and spread out with your spoon. Also, spoon the harissa and juices on the bottom of the plate so the chicken pieces are kind of sitting in the liquid. Spoon some plain, whole-milk yogurt into the middle of the serving plate and garnish with the cilantro and mint. Serve extra yogurt, cilantro & mint on the side so everyone can add more if they want. Serve immediately.
Lots of things work for sides: steamed brussels sprouts or your favorite veggies, a side salad or basmati rice (or salad AND rice). All work great here!