Chicken with Harissa Yogurt Sauce and Pistachios (Gluten Free) • The Heritage Cook ® (2024)

Prep Time30 minutes

Cook Time30 minutes

Additional Time15 minutes

Total Time1 hour 15 minutes

Ingredients

Harissa-Yogurt Sauce

• 3 tsp Homemade Smoky Harissa (recipe follows) or prepared harissa paste (gluten-free if needed)
• 1 cup unflavored Greek yogurt
• 2 tsp finely minced parsley
• 1 tsp minced garlic
• Grated zest of 1 small orange or 2 tangerines
• Grated zest of 1/2 lemon
• 1 tbsp organic extra virgin olive oil
• 1 tsp kosher or fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper

Chicken

• 1/4 cup low-sodium chicken broth (gluten-free if needed)
• 1 tsp oregano
• 4 boneless chicken breast halves or 8 boneless thighs
• 1 tbsp organic olive oil
• 1 tbsp butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Garnish

• Drizzle of organic olive oil
• About 1 cup coarsely chopped salted pistachios
• Chopped chives and/or green onions, optional

Instructions

1. Make the Harissa-Yogurt Sauce: Make the harissa paste from the recipe below. In the bowl of a food processor or mixing bowl, combine the sauce ingredients. Mix until smooth. Set aside to blend flavors for at least 15 minutes or in the refrigerator up to overnight. Taste and adjust seasonings as desired. Refrigerate, covered, if not serving immediately.
2. Prepare the Chicken: In a small bowl, whisk together the chicken broth and oregano; set aside.
3. In a 12-inch skillet, heat the oil and butter over medium-high heat. When the butter is melted and the oil is bubbling, add the chicken pieces, skin-side down. Cook without moving for about 5 minutes or until golden brown. Use tongs to flip the chicken, pour in the seasoned broth and cook the second side until an instant read thermometer inserted in the center registers 155°F to 160°F. Remove the chicken from the pan and set on a plate; tent with foil and let rest while you finish the sauce.
4. Finish the Sauce: Remove the skillet from the heat and spoon out all but about 1 tbsp of the fat. Slowly add the Harissa-Yogurt sauce to the pan, scraping the bottom of the pan to loosen the browned bits which are pure flavor! Whisk until lightly warmed and pan juices have been incorporated. There is plenty of residual heat in the pan to warm it through. Taste and adjust the seasonings as desired. If the sauce is too tart, add a pinch of sugar
5. To Serve: Place cooked chicken on each warmed plate. Spoon some of the sauce over the each serving and sprinkle the top with the pistachios and parsley.

Prep Time30 minutes

Cook Time10 minutes

Total Time40 minutes

Ingredients

• 3 dried chipotle chiles
• 5 dried New Mexico chiles
• 2 tbsp finely chopped cilantro
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 5 fresh mint leaves, finely chopped
• 3 tbsp organic olive oil, plus more as needed
• 1-1/2 tsp kosher salt
• 1 to 2 tsp mined garlic
• 1 tsp fresh lemon zest
• Juice of 1/2 lemon

Instructions

1. Prepare the Chiles: Cut the stems off and pull out the seeds. Cut lengthwise and press open. Scrape out any remaining seeds. Discard stems and seeds. Cut chiles into large chunks (scissors work well) and place in a heatproof bowl. Cover with boiling water and set aside to soak for 30 minutes or until softened.
2. Make the Harissa: Drain the chiles, discarding the water. Place chiles in the bowl of a food processor. Add the cilantro, cumin, mint and oil. Pulse several times and then hold "on" to fully puree the mixture. Stop occasionally to scrape down the sides. Process until completely smooth. Add the salt, garlic, lemon zest and juice. Process until smooth. Taste and adjust seasonings as desired.
3. Transfer the paste to a sterilized 2-cup canning jar, compressing it slightly and smoothing the top. Pour in enough olive oil to completely cover by about 1/4-inch. This will help preserve the harissa.
4. Cover and refrigerate, adding more oil after each use so that the top is always protected. Harissa paste will hold up to 3 weeks in the refrigerator.