Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons harissa paste, 0.5 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 4 minced garlic cloves, 1 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Add 800 grams boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 2 hours or up to 8 hours.

3. 3

   Preheat your oven to its highest temperature, preferably 250°C (480°F) or more, with a baking tray or cast-iron skillet inside to heat thoroughly for at least 30 minutes.

4. 4

   Carefully place the marinated chicken thighs onto the scorching hot baking tray, ensuring not to overcrowd it, and bake for 12-15 minutes on one side until charred, then flip and cook for another 8-10 minutes, or until cooked through and juices run clear.

5. 5

   While the chicken cooks, prepare the sumac salad by combining 1 large thinly sliced red onion, 2 teaspoons sumac, 0.5 cup chopped fresh parsley, 0.5 diced cucumber, and 1 diced medium tomato in a separate bowl.

6. 6

   Serve the hot Harissa-Spiced Turkish Tandoor-Style Chicken immediately with the refreshing Sumac Salad alongside, optionally accompanied by fresh Turkish flatbread.