Grilled Chicken in a Yogurt Marinade with Harissa

Ingredients:

Chicken and yogurt marinade

• 1 whole chicken, cut in half
• 1/4 cup whole milk yogurt
• Ginger root, a piece 2.5 cm – 5 cm, peeled and grated on a coarse grater
• 1 tsp ground cumin
• 1 tsp red chili pepper flakes
• 2 tbsp. l. olive oil
• 1 lemon, cut in half

Harissa paste

• 2 tsp coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon of caraway seeds
• 2 tbsp paprika
• 1 tsp red chili pepper flakes
• 3 cloves garlic, peeled
• 1 red bell pepper, roasted, peeled and seeded
• 2 tbsp olive oil, plus extra oil for preserving the harissa

Preparation:

1. In a large bowl, combine the yogurt, ginger, cumin, chili flakes, and salt. Whisk until smooth and pour into a baking dish. Place the chicken halves, skin side up, in the yogurt mixture. Wrap in plastic wrap and marinate in the refrigerator for a couple of hours.
2. Preheat a very clean grill to medium heat. Once the grill is hot, brush the grates with oil. Remove the chicken from the yogurt, discarding any excess. Place the chicken skin-side down on the grill and cook until the skin is crispy and golden brown.
3. Flip the chicken over. Make sure the chicken is grilled thoroughly, avoiding flames or excessive heat. Otherwise, the meat will be dry. Cook for about 35-40 minutes, until an internal temperature thermometer registers between 155°F (68°C) and 165°F (71°C).
   
   Remove the chicken from the grill to a cutting board. Depending on your serving preference, cut the chicken into small pieces or serve whole.
4. Transfer to a serving platter and drizzle with lemon juice. Top with harissa paste and serve immediately.
   
   

   Harissa sauce

   
   Preheat oven to 175°C.
   
   In a small bowl, combine the coriander, cumin, and caraway seeds. Sprinkle the spices on a baking sheet and toast them in the oven for 1-2 minutes; you should be able to smell the spices slightly. Remove the baking sheet from the oven and let it cool. Stir in the paprika and chili flakes.
   
   Using a mortar and pestle (or a food processor), crush the garlic cloves to a paste, then add the red bell pepper. Season with salt, spices, and 2 tablespoons of olive oil and mix thoroughly. Once combined, transfer the harissa to a container and drizzle with additional olive oil. It can be stored, covered, in the refrigerator for 3-6 weeks.