SPICY TARRAGON YOGURT CHICKEN with HARISSA

Spicy Tarragon Yogurt Chicken

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes."

Ingredients

• 1 bunch fresh tarragon sprigs, leaves only
• 1/2 cup plain Greek-style yogurt
• 1/4 cup harissa sauce (see footnote for recipe link)
• 2 garlic cloves, peeled
• 2 tablespoons vinegar or citrus juice

• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 4 large chicken breast halves
• 1/4 cup harissa sauce, for garnish
• 4 sprigs tarragon, for garnish

Directions

1. Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
4. Garnish with harissa sauce and a sprig of tarragon.

Harissa

• 2 red bell peppers, halved and seeded
• 6 Fresno chile peppers
• 1 habanero pepper
• 2 tablespoons vegetable oil
• 1/4 teaspoon caraway seeds, or more to taste
• 1/4 teaspoon coriander seeds, or more to taste

 

• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint
• 1 teaspoon kosher salt, or to taste
• 4 garlic cloves, peeled
• 1 lemon, juiced
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.