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Quick Spicy Oven Chicken

This delicious oven-baked breaded chicken recipe has a zesty North African kick, perfect for fans of spicy dishes or those looking to explore the hidden gems of Mediterranean cuisine. This dish is sure to warm you up on a brisk winter evening, and make your whole kitchen smell amazing in the bargain! The secret here is the harissa-infused olive oil; once you’ve got that, it’s as simple as any breaded chicken recipe out there!

While the oven is preheating, you’ll get your bready coating ready in a large plastic bag. After coating the chicken in yogurt and mustard, the chicken goes in the bag; shake to coat it evenly, and then it goes in a baking pan along with some scallions. Into the oven for half an hour or so while you mix up the dipping sauce: yogurt and more of that delicious harissa olive oil. Simple as that!

 

Ingredients:

  • 3 teaspoons Extra Virgin Olive Oil
  • 2 cups seasoned breadcrumbs
  • 2 teaspoons Harissa-Infused Olive Oil
  • 1 teaspoon sea salt
  • 1 pinch freshly ground pepper
  • 1 ½ cups plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 4 skinless, bone-in chicken thighs or halved boneless breasts
  • 2 bunches scallions

 

Directions:

  1. Preheat the oven to 475°. Oil a baking pan with 1 teaspoon extra virgin olive oil.
  2. Put 2 cups bread crumbs in a large re-sealable plastic bag. Add 1 teaspoons salt, 1½ teaspoon Harissa oil, a few cracks of pepper, and toss.
  3. Whisk ½ cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag with breadcrumbs; seal and shake to coat. Place the chicken on the baking pan.
  4. Toss the scallions with the remaining 2 teaspoons of extra virgin olive oil and place alongside the chicken.
  5. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160° F, about 30 minutes.
  6. Meanwhile, make the dipping sauce: Mix the remaining 1 cup yogurt and remaining ½ teaspoon Harissa Oil, to taste, in a bowl.
  7. Serve the chicken and scallions with the sauce.


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