Harissa is a Tunisian hot chili sauce made from hot chili peppers, serrano peppers and other ingredients like garlic and coriander. It is extremely spicy if eaten alone, so beware! This recipe combines harissa with greek yogurt to cut the spice yet retain the complex flavors of the harissa. The recipe is very simple and the only ingredient you need to hunt down is the harissa. I found mine at the Wedge Co-op in Minneapolis, but you can buy yours in most “natural foods stores” or online. You can also sub fish for chicken. Use any leftover marinade on potatoes or onions.
Harissa Roasted Chicken
Total Time: 1 hour 45 min
Makes 5 drumsticks
Inspired by Food and Wine’s recipe
• 2 tablespoons harissa (I used Mustaphas Moroccan Harissa)
• 3 tablespoons Greek-style nonfat plain yogurt
• 2 teaspoons lemon juice
• 5 chicken drumsticks (1 1/2 pounds)
• Kosher salt and freshly ground pepper
In a large resealable plastic bag, toss the chicken with the harissa, yogurt, and lemon juice and refrigerate for 1 hour.
Preheat the oven to 425°. Generously season the chicken with salt and pepper and roast in the top third of the oven for 45 minutes, until the chicken is cooked through and the skin is browned. I served mine with cauliflower “mashed potatoes.”