Harissa yogurt grilled chicken
25
- Prep Time15 mins
- Total Time45 mins
- Makes6 servings
Photo, Erik Putz.
Ingredients
2 cups 3% plain yogurt
5 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 1/2 tsp ground cumin
1 tsp hot-red-chili-flakes
2 tsp kosher salt
1 tsp pepper
1.5 kg chicken, spatchcocked
cilantro
Harissa
1 1/2 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tbsp smoked or sweet paprika
1 1/2 tsp hot-red-chili-flakes
1 tsp kosher salt
3 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
Instructions
STIR yogurt, garlic, oil, cumin, pepper flakes, salt and pepper in a resealable bag or large casserole dish. Add chicken and press, turning to coat. Refrigerate for at least 4 hr, preferably overnight, turning over once.
HARISSA: Toast caraway, coriander and cumin seeds in a small frying pan over medium-low. Cook, swirling, until fragrant, 2 to 3 min. Place on cutting board and crush, using bottom of saucepan or frying pan. Transfer to a bowl and stir in paprika, pepper flakes, salt, garlic, oil and vinegar.
PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Reduce heat to medium-low and cook chicken, skin-side down,lid closed, for 15 min. Flip chicken and continue to grill, lid closed, until chicken feels springy when pressed, 15 to 20 more min.
SPOON 3 tbsp of the harissa over both sides of chicken and grill for 1 min each side. Serve chicken with remaining harissa and garnish with cilantro.
Chatelaine Basics: How to break down a chicken
Nutrition (per serving)
Calories 345, Protein 26g, Carbohydrates 4g, Fat 25g, Fibre 1g, Sodium 571mg.
Good source of vitamin A.
Kitchen Tip: To spatchcock a chicken, place, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove. Flip over and, using palm, press firmly on breastbone to flatten.