Cookbook Challenge: Week 42, Bird
Recipe: Harissa and yoghurt baked chicken
From: Simple essentials: Chicken
The theme for this week’s Cookbook Challenge is “bird”. While I had grand ideas of doing duck, turkey or quail, it didn’t eventuate and I stuck with the common chook. But we had duck for dinner last night! Does that count? (No, no, I guess it doesn’t.)
It took me a while to decide on this recipe – this particular cookbook has fairly simple chicken recipes, and only chicken recipes. In the end I opted for this one because it meant I could pop it in the oven and go do something else while it cooked. Also because I recently purchased a jar of harissa and wanted to use it!
I’m a big fan of using yoghurt as a marinade, because it keeps meat very moist, and seems to have a slight tenderizing effect. I added a big tablespoon of honey to the original recipe, which was great and I’m sure contributed to the crisp edges (they look quite burnt, but actually it was perfect). The harissa didn’t come through very strongly though, so I would suggest adding more if you want to give it a shot – at least 2 tablespoons.
I’m sure that I’ll be adding a variation of this dish to my weeknight cooking repertoire – it’s quick and easy to prepare plus it’s tasty! Excellent.
See previous Cookbook Challenge posts here.
Harissa and yoghurt baked chicken
Adapted from Simple essentials: Chicken
Serves 4
1.6kg chicken quartered
1 tablespoon cornflour
1 cup thick plain yoghurt
1 tablespoon honey
1 tablespoon harissa
2 teaspoons ground cumin
salt and pepper
green salad and lemon wedges to serve
Cut slits into your chicken pieces. In a bowl, mix together the cornflour, yoghurt, honey, harissa, and cumin, and salt and pepper to taste.
Spread the yoghurt all over the chicken pieces, rubbing it into the cuts. Leave it to marinate for at least an hour (I left mine in the fridge overnight).
Preheat the oven to 200Β°C. Place the chicken pieces on a rack in a baking dish, and bake for about 25-35 minutes, or until cooked.
Serve warm with a green salad and a squeeze of lemon.
Conor @ HoldtheBeef
September 6, 2010 @ 1:18 am
Yoghurt marinades are so good, and it’s something that is always in my fridge so it’s super easy.
I love the blackened bits of chicken begging to be grabbed while noone is looking, and I’d totally be sticking that baked lemon in my mouth too!
Agnes
September 12, 2010 @ 12:04 am
Conor, sometimes the blackened bits are the best parts, huh! And I would totally notice if you stole the baked lemon. π
Tammy
September 6, 2010 @ 1:07 pm
I love harissa and so the idea of creating a marinade with it and yoghurt is appealing. It sounds as though it would work on both fish and tofu also (since I don’t eat a lot of bird).
Agnes
September 12, 2010 @ 12:05 am
Hi Tammy, yep I think the marinade would work really well with fish and tofu!
Hannah
September 6, 2010 @ 1:47 pm
If you were a REAL BFF, you would’ve made a turducken. Hmph.
π
In all honesty, this sounds delicious – and I love crispy blackened edges on anything (I think that’s why I love roasted broccoli so much). Plus, yogurt = calcium. Hurrah, right?
Agnes
September 12, 2010 @ 12:06 am
Oh BFF, I can’t believe I didn’t even consider turducken! How terrible. May as well strike me from the food blogger’s club. Here’s my badge.
penny aka jeroxie
September 6, 2010 @ 4:32 pm
Call me over for dinner? I can bring…. cake π
Agnes
September 12, 2010 @ 12:06 am
Haha Penny, we’ll have to organise a dinner party!
Celeste @ Berrytravels
September 6, 2010 @ 8:24 pm
Haha, I think a turducken would have been fab. Love the photos, Agnes!
Agnes
September 12, 2010 @ 12:07 am
Celeste, I can’t believe I didn’t even consider a turducken. It would have been PERFECT.
GourmetGetaways
September 7, 2010 @ 3:15 pm
Very Nice, I was going to go Quail or something whole bird like and settle on chicken as well! I love what you have made, nice and healthy, it is something our family would eat. It will go on my list of things to try. π
Agnes
September 12, 2010 @ 12:08 am
GourmetGetaways, it would have been nice to have done something a bit more exciting than chicken, huh? Next time! π
Iron Chef Shellie
September 8, 2010 @ 12:29 pm
drool worthy photos!! I was hanging out for bird week and some how fell off TCC bandwagon and never jumped back on… π
Agnes
September 12, 2010 @ 12:08 am
You know Shellie, it’s not too late to jump back on the TCC! Or you could just pick and choose the themes that you want to do. π
Anh
September 8, 2010 @ 2:01 pm
Printing this recipe out! π I love the combo!
Agnes
September 12, 2010 @ 12:09 am
Yay, Anh! Hope you try it and enjoy it π
Cakelaw
September 10, 2010 @ 8:18 am
I adore yoghurt as a marinade – it gives things that little bit of zing. This is a delicious looking dish.
Agnes
September 12, 2010 @ 12:09 am
Thanks Cakelaw, it did have a bit of a zing and it certainly was delish! π
Brittany
September 12, 2010 @ 7:51 pm
this looks fantastic
Agnes
September 12, 2010 @ 8:52 pm
Thanks Brittany – it was! π
Maria@TheGourmetChallenge
September 15, 2010 @ 4:50 pm
I have to agree…..yoghurt adds something completely different. Almost tangy and creamy. I wonder if marinading with sour cream would have the same effect!! Not quite as healthy as yoghurt though.
Hey I have a very bad chicken joke for you….
Q. Why did the Roman Chicken cross the road?
A. She was afraid someone would Caesar!!!!
I have a plenty more!!!!! Do you like how I made it food related??
Agnes
September 16, 2010 @ 10:18 pm
I do like how you made your joke food related! And you’re right about it being a bad joke :p
And about sour cream / yoghurt, I always use them interchangeably in recipes. So yep, I reckon it would work!