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Yogurt Marinated Grilled Chicken with Harissa (Alexandra Guarnaschelli) Recipe

Yogurt Marinated Grilled Chicken with Harissa (Alexandra Guarnaschelli) Recipe

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Yogurt Marinated Grilled Chicken with Harissa (Alexandra Guarnaschelli)

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Ingredients:

Serving

1/4 cup whole milk yogurt
1 1- to 2-inch knob fresh ginger, peeled and grated
1 tsp ground cumin
1 tsp red chile flakes
kosher salt
1 whole chicken, cut in half
2 tbsp extra-virgin olive oil
1 lemon, halved
harissa , recipe follows
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
2 tbsp paprika
1 tsp red chile flakes
3 cloves garlic, peeled
1 red bell pepper , roasted, peeled and seeded
sea salt
2 tbsp extra-virgin olive oil, plus more to coat the top of the harissa

Directions:

In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid flaming them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes.
Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
Harissa:
Preheat the oven to 350 degrees F.
In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	369.09 Kcal (1545 kJ)
Calories from fat	247.43 Kcal
		% Daily Value*
Total Fat	27.49g	42%
Cholesterol	117.75mg	39%
Sodium	104.96mg	4%
Potassium	364.05mg	8%
Total Carbs	5.2g	2%
Sugars	2.15g	9%
Dietary Fiber	1.5g	6%
Protein	24.43g	49%
Vitamin C	23.2mg	39%
Vitamin A	0.4mg	14%
Iron	8.5mg	47%
Calcium	39.4mg	4%

Amount Per 100 g
Calories	210.25 Kcal (880 kJ)
Calories from fat	140.95 Kcal
		% Daily Value*
Total Fat	15.66g	42%
Cholesterol	67.07mg	39%
Sodium	59.79mg	4%
Potassium	207.38mg	8%
Total Carbs	2.96g	2%
Sugars	1.23g	9%
Dietary Fiber	0.85g	6%
Protein	13.92g	49%
Vitamin C	13.2mg	39%
Vitamin A	0.2mg	14%
Iron	4.9mg	47%
Calcium	22.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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