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Plate of Harissa and Yogurt Baked Chicken
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Harissa and Yogurt Baked Chicken

This chicken gets tender from the yogurt and spicy from the harissa, a super easy recipe that you'll turn to time and time again. 
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 688kcal

Ingredients

  • 8 bone in thighs
  • 1 tablespoon corn starch
  • 1 cup plain yogurt
  • 1 tablespoon harissa
  • ⅓ cup mint shredded
  • 2 teaspoons ground cumin
  • kosher salt and fresh ground black pepper

Instructions

  • Make deep slits over the chicken pieces.  Blend together the cornstarch, yogurt, harissa, mint, cumin, and salt and pepper.  Spread the mixture over both sides of the chicken.   
  • If you can - marinate in the refrigerator for 2-24 hours. 
  • Bake for 35-45 minutes in a 400 degree oven. 
  • Serve warm or cold with a green salad and a squeeze of lemon.

Notes

Can use a mix of thighs and legs.
Marinade can be use on whole roasted chickens also.
Use a milder harissa paste if you want less heat.
Can omit the mint if it's not in season. 

Nutrition

Calories: 688kcal | Carbohydrates: 7g | Protein: 49g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 291mg | Sodium: 303mg | Potassium: 740mg | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 2.1mg | Calcium: 116mg | Iron: 2.8mg