Harissa and yogurt chicken
SmartPoints® value per serving
This easy sauced chicken recipe has both heating and cooling elements to make it memorable. The harissa spices things up while the yogurt and chopped fresh mint helps tame the heat. Harissa is a north African chile paste made with chiles, garlic, olive oil, and spices such as coriander and caraway. You can use it with meat and poultry, as we have here, as well as couscous, rice, or grains. Or branch out and spread it on sandwiches or toss it with roasted potatoes and vegetables. Pair this with couscous seasoned with chopped fresh mint and grated lemon zest to help soak up the yogurt sauce.
Uncooked boneless skinless chicken thigh(s)
Plain lowfat yogurt
⅓ cup(s), chopped
- Preheat the oven to 400°F. Spray a baking sheet with nonstick spray.
- Using a small, sharp knife, make 3 shallow slashes in each piece of chicken.
- Combine the yogurt, mint, cumin, harissa sauce, and salt in a large bowl. Add the chicken and toss to coat. Place the chicken on the baking sheet, spooning any excess sauce over the pieces. Roast until an instant-read thermometer inserted into center registers 165°F, about 20 minutes for breasts and 35 minutes for thighs.