Dinner: Harissa & Yogurt-Spiced Chicken Breast

This flavorful chicken dish is very simple, in that it only requires a few key ingredients. And, since it’s roasted, it basically takes care of itself. If you’ve never cooked with harissa before, it’s worth it to give it a go – it’s an Indian spice with plenty of kick, but it can be somewhat difficult to find. I used to drive to an authentic Indian market on Beach Boulevard to procure the elusive ingredient but, thankfully, it is now sold in the condiment aisle at Fresh Market.

I served it atop a bed of mustard mashed potatoes and roasted broccoli, but I think it might work even better alongside some sauteed spinach.

Yogurt and Harissa-spiced Chicken

1 chicken, quartered
1 tablespoon cornstarch
1 cup plain yogurt
1 tablespoon harissa paste
1/3 cup shredded mint
2 teaspoons ground cumin
cracked black pepper, sea salt

1. Preheat the oven to 400 degrees F. Make deep slits all over the chicken pieces. Blend together the cornstarch, yogurt, harissa, mint, cumin, pepper and salt.
2. Spread the yogurt-harissa mixture all over the chicken pieces. Place the chicken on a rack in a baking dish. Bake for 25-35 minutes, or until the chicken is crisp and golden. Serve warm with a squeeze of lemon, if desired.


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