Harissa Roast Chicken
Course:
Dinner
Cuisine:
Mediteranean
Yield:
4
Time:
Prep Time: 20 mins., Cook Time: 45 mins.
INGREDIENTS:
- 6 tablespoons Harissa Paste and Spread, divided (we used Neptune brand)
- 6 tablespoons olive oil, divided
- 6 tablespoons fresh lemon juice, divided
- 4 garlic cloves, smashed
- 1 teaspoon kosher salt, divided
- 4 large bone-in skin-on chicken breasts (about 4 lbs.)
- 1 cup Greek yogurt
- ½ hothouse cucumber, peeled, seeded, fine chopped (about 1 cup)
- ½ teaspoon cumin seed, toasted, coarse ground
- ¼ teaspoon black pepper, coarse ground
- 6 cups toasted Israeli-style couscous pilaf with roasted vegetables (optional)
DIRECTIONS:
- Preheat oven to 350°F.
- To prepare harissa marinade; combine 2 tablespoons Harissa Paste and Spread, ½ cup olive oil, ½ cup lemon juice, 4 garlic cloves and ½ teaspoon kosher salt in a bowl and whisk to blend.
- Arrange chicken breasts in a baking dish; spread harissa marinade evenly over chicken. Cover and refrigerate for 3 hours, turning frequently to evenly coat.
- To prepare yogurt cucumber sauce: combine yogurt, cucumber, 2 tablespoons each lemon juice and olive oil, cumin, ½ teaspoon salt and black pepper in a bowl and stir to blend. Cover and chill.
- Drain chicken breasts and arrange in a baking dish; discard marinade.
- Roast chicken uncovered for 45 to 60 minutes or until fully cooked. Spread 1 tablespoon additional Harissa Paste and Spread over each chicken breast.
- Accompany with cucumber yogurt sauce, if desired.