I have lots of updates but just haven't had time to post... but a recipe in yesterday's NY Times for beef marinated in harissa and yogurt gave me a good idea. You may know that tandoori chicken is marinated in yogurt to tenderize it, but this is a brilliant idea. Harissa is a spicy pepper paste we bring back from Morocco (it's Tunisian in origin), which you can get at Middle Eastern grocery stores and gourmet food shops. Adding harissa to yogurt for a marinade and then grilling the chicken is AWESOME. I chopped up some regular and sweet potatoes, chopped an onion into chunks, and mixed it with crushed garlic, olive oil, balsamic vinegar, and Italian seasoning, then cooked those in the oven at 450 for about 30 minutes. Very fast dinner.
Grilled chicken with harissa and yogurt, side of roasted regular and sweet potatoes
2 large boneless chicken breasts
1/2 cup yogurt
2 Tblsp. harissa (could do more to make it spicier)
salt
1 crushed garlic clove
Mix the marinade, chop the chicken into small, one inch chunks. Marinate it two hours. Grill. 45 minutes before you want to eat, make the potatoes. I used about 2 pounds potatoes, one large onion, chopped, 1 crushed garlic clove, 2 tsp. Italian seasoning, 4 Tblsp. olive oil, and 1 Tblsp. balsamic vinegar. Toss well, cook at 450 for 30 minutes, turning occasionally.
2 comments:
This sounds great. Could you broil or bake it if you don't have a grill?
I bet broiling would be better...
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