Grilled chicken in yogurt marinade with Harissoy

“This Tunisian seasoning is one of my favorites and this is the most the best you can adopt in order to bring all these sharp notes. I love to add a portion of Harissa to salad dressings and lightly fried vegetables, try it, too, ” Alex.Africa is known for its heat and as a result of its use spices in order to extend the life of products. Having in his Arsenal pasta Harissa native to North Africa can be diversified almost any dish, since pasta combines spice and spiciness, and what is important, can be stored long enough in the fridge. And certainly she will not be superfluous next to the tender Chicken marinated in yogurt and grilled. value of one serving: (total Calories 283, total fat 2one g., saturated fats, proteins 21 g, carbohydrates 2 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 2 hour. 40 min Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken and Yogurt Marinade

• 1 whole chicken, cut in half
• 1/4 Art. whole milk yogurt
• Ginger root, a piece of 2.5 cm. – 5 cm., Peel and grate
• 1 tsp ground cumin
• 1 tsp red chili pepper flakes
• 2 tbsp. l olive oil
• 1 lemon, cut in half

Harissa Pasta

• 2 tsp coriander seed
• 1 tsp cumin seeds
• 1 tsp cumin seeds
• 2 tbsp. l paprika
• 1 tsp red chili pepper flakes
• 3 garlic cloves, peel
• 1 red bell pepper, bake, peel and seed
• 2 tbsp. l olive oil, and extra oil for canning harissa

Recipes with similar ingredients: chicken, ginger root, pepper red cereal, cumin, coriander, caraway seeds, paprika, bell peppers, Harissa sauce, yogurt

Recipe preparation:

1. In a large cup, mix yogurt, ginger, cumin, chili flakes pepper and salt. Whisk until smooth and pour into baking dish. Place the chicken halves in the yogurt mixture skin up. Wrap in cling film and send to pickle in fridge for a couple of hours.
2. Light a very clean grill to medium temperature. When the grill warms up; grease the grate with oil. Remove the chicken from yogurt, removing all excess, put on the grill skin down and fry until the skin becomes crispy and crispy.
3. Flip the chicken to the other side. Need chicken it was grilled, avoid flames touching it or the fever was too strong. Otherwise, the meat will turn out dry. Cook chicken for about 35-40 minutes, until the thermometer registers inside thigh temperature between 68 ° C and 71 ° C. Remove chicken from the grill to chopping board. Depending on preference for serving cut the chicken into small pieces or serve whole.
4. Transfer to a dish and sprinkle with lemon juice. Lay on top Harisa paste and serve immediately.
   

   Harissa sauce

   Preheat the oven to 175 ° C. In a small cup, mix the seeds coriander, caraway and cumin. Sprinkle spices on a baking sheet and fry them in the oven for 1-2 minutes; you should smell the spices slightly. Remove the pan from the oven and set to cool. Add to a mixture of spices paprika and flakes of chili peppers. In a mortar with pestle (or in a food processor), grind the cloves of garlic to condition of the paste, then add to it the red Bulgarian pepper. Salt, add spices and 2 tbsp. l olive oil and mix thoroughly. After mixing, put Harissa in container and pour on top with extra olive oil. Can keep it in the refrigerator in a covered state for 3-6 weeks.