Harissa Chicken
A vibrant and spicy dish featuring marinated chicken thighs baked to perfection, topped with a creamy yogurt drizzle and fresh dill.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1/3 cup harissa paste
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup plain yogurt whole-milk preferred
- 1/2 cup chopped fresh dill
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a large mixing bowl, combine harissa paste, olive oil, cumin, salt, and black pepper. Stir until smooth.
- Add the chicken to the bowl, coating it thoroughly with the marinade. Marinate for at least 20 minutes or refrigerate overnight for deeper flavor.
- Preheat your oven to 425ºF (220ºC) and line a large rimmed baking sheet with parchment paper or lightly grease it.
- Arrange the marinated chicken in a single layer on the baking sheet, ensuring space between pieces.
- Bake for 15 minutes, then flip each piece and continue baking for another 15 minutes until the chicken reaches 165ºF (74ºC).
- Transfer the chicken to a serving plate and drizzle yogurt over the top. Sprinkle with fresh dill before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.