Fine Cooking Magazine - November/December 2020

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

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.

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IN THIS RECIPE
Chicken Thighs
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Greek Yogurt
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Reviews

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Reviews (2 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.
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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What We're Cooking Now

Name: Harissa-Yogurt Baked Chicken Thighs
Yield: 4 servings
Cuisine: Mediterranean
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