Move over, sriracha and Tapatío—these days, spice seekers are going crazy for harissa, a garlicky hot chile paste common in Tunisian cuisine. Blended into a sauce with garlic, lemon, and honey, it brings extra heat and smokiness to skin-on chicken breasts (try it on everything from grilled fish to chickpeas). A side of cooling yogurt-mint sauce helps balance out the heat.
Yield: 3 to 4 servings
Active Time: 10 minutes
Total Time: 45 minutes
For the chicken:
1 lemon, quartered
3 large carrots, peeled and cut into large pieces
3 to 4 Thrive Market Chicken Breasts
Preheat oven to 400 degrees and line a large roasting pan with parchment paper.
Make the harissa sauce
Combine garlic, harissa, lemon juice, honey, salt, and 1 tablespoon olive oil in a large bowl and set aside.
Roast the chicken
Place lemon pieces, carrots, and chicken, skin side–up, in prepared roasting pan. Drizzle carrots and lemon pieces with remaining 1 tablespoon olive oil and sprinkle with salt. Rub harissa sauce all over chicken. Roast in oven 30 to 40 minutes, until chicken is golden and cooked through.
Make the yogurt-mint sauce
Combine all ingredients in a small food processor or high-powered blender and process to thoroughly combine.
Serve chicken and carrots with yogurt sauce on the side.
Photo credit: Paul Delmont
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