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Harissa Chicken Curry in a Hurry

Neel, our Test Kitchen Manager has really opened our eyes to the magic of yogurt-marinated chicken (and meat in general). It’s a science thing — something about acid and sugar and all that, but all we know is it makes the meat super tender and blends beautifully with the Harissa and tomatoes.

Chef Tip: If you can marinate the chicken for longer, by all means, do so. Just do it in the fridge if you’re marinating for more than 30 minutes. Overnight would make for super juicy chicken.

Ingredients

  • 2 cups whole-milk yogurt, divided

  • Salt

  • Haven’s Kitchen Zippy Chili Harissa

  • 6 boneless skinless chicken thighs, cut into bite-sized pieces

  • Ghee or cooking oil

  • 2 cloves of garlic, smashed

  • 1 onion, thinly sliced

  • 1 28oz can of fire-roasted tomatoes

  • 1 bunch cilantro, chopped

  • 3-5 sprigs mint, chopped

Steps

STEP 1

In a large bowl, add 1½ cup of yogurt, a pinch of salt, and about ½ pouch of Harissa. Stir to combine

STEP 2

Add the chicken pieces to the yogurt and coat them thoroughly. Cover and let marinate at room temperature for 30 minutes

STEP 3

Heat a Dutch oven over medium-high heat, and add enough ghee or cooking oil to coat the bottom

STEP 4

Add in the garlic and onions and sauté until fragrant and the onions are tender

STEP 5

Reduce the heat to low, add in the tomatoes, then nestle in the chicken and pour in all the yogurt marinade. Cover the pot and cook for about 20 minutes, stirring occasionally, until the chicken is cooked through

STEP 6

Whisk the remaining yogurt with another squeeze of Harissa and drizzle over the curry. Top with fresh herbs and enjoy!

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Herby Chimichurri and Golden Turmeric Tahini sauce.

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