Yogurt Marinated Grilled Chicken With Harissa
- 1/2 cup whole milk yogurt
- one 1- to 2-inch knob fresh ginger, peeled and grated
- 1 teaspoon ground cumin
- 1 teaspoon red chili pepper flakes
- kosher salt
- 1 whole chicken, cut in half
- 2 tablespoons extra virgin olive oil
- 1 lemon, halved
- HARISSA
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon caraway seed
- 2 tablespoons paprika
- 1 teaspoon red chili pepper flakes
- 3 garlic cloves, peeled
- 1 red bell pepper, roasted, peeled and seeded
- sea salt
- 2 tablespoons extra virgin olive oil, plus more to coat the top of the harissa
- In a large bowl, combine 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 the 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 155u0b0 and 160u0b0F, 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 350u0b0F.
- 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. Seasone 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.
milk yogurt, ginger, ground cumin, red chili pepper, kosher salt, chicken, extra virgin olive oil, lemon, coriander seeds, cumin, caraway seed, paprika, red chili pepper, garlic, red bell pepper, salt, extra virgin olive oil
Taken from www.food.com/recipe/yogurt-marinated-grilled-chicken-with-harissa-499545 (may not work)