My love for Mina Harissa is truly endless. I could put that shit on everything, and I kinda do. When I am not feeling creative in the kitchen, just put some harissa on it and life is good! Have you tried it yet? Mina Harissa is a traditional Moroccan red pepper sauce carefully blended using only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt. Harissa is hailed as a condiment in the Moroccan culture and pretty much sits on top of every kitchen table to use as a dip, spread, or however you please! If you aren’t a spicy food lover STEER CLEAR because this stuff has a serious kick to it. I know that they also sell a mild version which I haven’t tried it but I am sure it’s wonderful and would be a great alternative for those of you that would prefer not to light your mouth on fire like me.
With how spicy it is, I thought for the summer time a cool yogurt dip would pair nicely with a Harissa Chicken. With the added freshness of the mint, it’s a match made in heaven and it couldn’t be easier to whip up on a weeknight! Spicy lovers, give this one a try and let me know what you think! Oh, and side note: You can just top your grilled chicken, seared chicken, whatever chicken with the Harissa and pair it with my mint yogurt sauce. It’s all good!
Another side note: this is not an Ad. I just really love Mina Harissa!
- 6 oz. plain, organic grassfed yogurt
- 3 cloves garlic, minced
- 1 heaping tbsp. freshly chopped mint leaves
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 tbsp. olive oil
- 2 bone-in, skin on chicken breasts
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. turmeric
- 1/2 tsp. black pepper
- 2-3 tbsp. Mina Harissa
- 1/2 lemon
- In a small bowl, combine all of the ingredients for the yogurt. Stir well to combine. (If you prefer, you can process in a food processor for a smoother sauce.) Cover and refrigerate until ready to serve.
- Preheat oven to 400 degrees.
- Place a large sheet of parchment paper on a baking sheet (optional), and place chicken breasts on top, skin side up. Drizzle each with olive oil and rub so that it is evenly coated.
- In a small bowl, combine the kosher salt, garlic powder, turmeric, and black pepper. stir to combine evenly. Rub the seasoning mixture all over the tops of the chicken breasts so that they are evenly coated in the spices.
- Spoon desired amount of harissa on the tops of the chicken and spread across so that it is coated evenly.
- Place in oven and roast for 35-40 minutes.
- Remove from oven. Top with a little additional harissa and squeeze the juice from the lemon all over the cooked breasts.
- Serve immediately with the minted yogurt.