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!
Ingredients
Units
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For the Harissa mixture:
- 2 1/2 tablespoons harissa paste (I used mild)
- 1 tablespoon garlic, finely diced (approx. 2 large cloves)
- 3 tablespoons olive oil
- 2 teaspoons fresh lemon juice
For the chicken:
- 6 bone-in, skin-on chicken thighs (trim the fat first)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium-to-large onion, cut in chunks
- 1 cup plain yogurt, more if you want
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon mint, finely chopped
NOTE: you will need a 9x13 baking dish
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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!
