Harissa and yogurt chicken with potatoes
5
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
The star of this simple sheet-pan dinner is harissa, a spicy North African paste made with chiles, garlic, olive oil, and spices. If you’re concerned about popping open a whole jar to use only a teaspoon, know that harissa stays good in the fridge for months and has endless culinary applications. Use it to add heat to marinades for beef, pork, or chicken, or try it stirred into mayonnaise, hummus, or Greek yogurt for a sandwich spread or dip.
Ingredients
Cooking spray
6 spray(s)
Uncooked baby potatoes
1 pound(s)
Uncooked skinless boneless chicken thigh
2½ pound(s)
Plain low fat yogurt
8 oz
Peppermint leaves
⅓ cup(s), chopped
Ground cumin
2 tsp
Harissa paste
1 tsp
Table salt
¾ tsp