Harissa, a Tunisian chile-pepper paste, is very versatile. It can be stirred into stews and soups and rubbed onto meat or fish before cooking. Cultured dairy products such as yogurt and buttermilk naturally tenderize meat, so this mixture does double duty by breaking down the protein while adding a tangy flavor. Try this coating for other meats as well as roasted vegetables.
Harissa Chicken Thighs
- Prep Time
- Cook Time
- (5 /5)
- 1 rating
- 1/2 Cup Harissa
- 1/4 Cup Greek Yogurt
- 3/4 Cup Buttermilk
- 6 Chicken Thighs
- 1 Large Red Onion (Cut Into Wedges)
- 3 Large Sweet Potatoes (Peeled And Cut Into 1 Inch Cubes)
- 2 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In medium-size bowl whisk together harissa, yogurt, and buttermilk. Place chicken in large-size ziplock bag and pour buttermilk mixture over it. Flip chicken to coat evenly. Place in refrigerator for 30 minutes. Remove from fridge and let marinade at room temperature 30 minutes.
- Preheat oven to 400 degrees. In large baking dish toss onion wedges and sweet potatoes with olive oil. Sprinkle with kosher salt and pepper and place in oven 15 minutes until vegetables start to soften and barely brown.
- Remove from oven and place chicken thighs on top of onions and sweet potatoes, skin side up. Pour buttermilk harissa marinade over chicken and vegetables. Place back in oven for 35 to 45 minutes until skin is brown and crispy.
- Remove from oven and let rest a few minutes before serving.
- Serves 6
- Prep Time: 20 Minutes Cook Time: 60 Minutes Marinade Time: 60 Minutes Total Time: 140 Minutes
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