Harissa هريسة is a Tunisian hot chili pepper paste, which vary in each household and region. Add it to chicken and vegetables, and we had a wonderful dinner the other night, in the backyard, because of the hot, summer evening.
Serves 6
marinate 4-6 hours, then
Preheat oven 425℉ (220℃)
1/2 cup (120 ml) organic plain, Greek, or dairy-free yogurt
2 Tbs. (30 ml) harissa or more to taste
1 tsp. (5 ml) organic lemon juice
black pepper
6 organic or free-range chicken thighs
1 can (15 oz) (420 g) chickpeas (gabanzo beans), drained and rinsed
1 chopped organic onion
1 pound (240 g) organic carrots, chopped
organic potatoes, cut into cubes
basil leaves
2 chopped garlic cloves
1. Whisk the yogurt, harissa, lemon juice, and black pepper (to taste).
2. Add chicken and chill covered 4-6 hours.
3. Preheat the oven.
4. In a casserole dish, add the carrots, onions, garlic, and potatoes.
5. Put the chicken on top and the sauce.
6. Cover the dish with aluminum foil and bake about 35 minutes. Check to see if the chickens are cook and not pink when cut into the middle.
7. Transfer the chicken to a plater.
8. Continue to cook the vegetables until they are tender, about 10 more minutes.
9. Add the vegetables around the chicken. Cover with the sauce. Add basil leaves on top.
-modified "Sunset" magazine
