Oven Baked Harissa Chicken
Serves 430 mins prep45 mins cook
Oven Baked Harissa and Epis Chicken, served with Tangy Slaw and Herby Roasted Red Pepper Yogurt. This flavorful dish features a marinade with spices and citrus, grilled to perfection, and complemented by a fresh slaw and a herby yogurt sauce.
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What you need
Instructions
1: Remove the backbone from the chicken and cut it down the center to get two pieces. 2: Generously season the chicken with salt and pepper. 3: In a blender or food processor, add all remaining ingredients and blend until smooth. 4: Spread the marinade all over the chicken, then wrap it and place it in the refrigerator to marinate for at least 6 hours or preferably overnight. 5: Preheat the oven to 425°F. 6: Cook for 35 to 45 minutes, basting every 15 minutes until the thickest part of the breast reaches 165°F. 7: For the slaw, add all ingredients to a bowl and mix to combine. 8: For the herby red pepper yogurt, add all ingredients to a blender or food processor and process until smooth. Once combined, season with salt to taste.View original recipe