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Recipe

Harissa-Yogurt Baked Chicken Thighs

Scott Phillips

Servings: 4

Harissa pastes vary in heat level. Taste some of the harissa-yogurt sauce before putting it on the chicken, and adjust the amount of harissa paste to your liking.

Ingredients

  • 1-1/2 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plain Greek yogurt
  • 1 Tbs. fresh lemon juice
  • 1-1/2 to 2 Tbs. harissa paste
  • 1 Tbs. chopped fresh mint

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 160
      Sodium (mg): 320
      Carbohydrates (g): 2
      Fiber (g): 0
      Sugar (g): 1
      Protein (g): 31

Preparation

  • Position a rack in the upper third of the oven and heat to 425°F. Line a large rimmed baking sheet with foil and set a rack over it. Season the chicken thighs with salt and pepper, and put them on the rack, smoother side up.
  • In a small bowl, combine the yogurt, lemon juice, 1/2 tsp. salt, and pepper to taste. Add the harissa to taste, and stir to combine. Spoon the yogurt mixture over the chicken. Bake until the chicken is cooked through (165°F), about 20 minutes. Heat the broiler on medium, and broil until the yogurt sauce is just starting to blacken in spots, 3 to 5 minutes. Sprinkle with the mint before serving.

Reviews

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Reviews

  • Maya_B | 03/30/2017

    This was SUPER simple and delicious! Will def be a weeknight standard. I used fat free yogurt but it still tasted great since the harissa spice is so rich. The yogurt keeps the thighs nice and moist.

  • User avater
    hanseata | 03/16/2017

    We had this together with the Roasted Chickpea Salad with Avocado and Feta. An easy, not too time-comsuming and VERY tasty dinner! Quite spicy - I used 3/4 Tbs. harissa paste and that packed enough heat for us. I will make this definitely again!

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