This recipe makes enough marinade for 3-4 chicken breasts or 1 package. I usually make 3-4 chicken breasts even if it’s just me, because left over chicken is always great to have during the week. You can also sub chicken thighs for the breasts. For this recipe skinless is best on both counts. If you want to make only one chicken breast divide the marinade quantities by 4.
1 cup plain coconut yogurt (I like Coco June)
/regular whole milk yogurt is fine too
1 Tablespoon harissa
/you can sub the harissa for 1 teaspoon paprika and 1/4 teaspoon cayenne
3 cloves of garlic
1” piece of ginger
1 teaspoon cumin
1/2 teaspoon lemon
1 1/2 teaspoons salt
1 Tablespoon olive oil
Add the yogurt to a medium bowl press or microplane the garlic on top of the yogurt. Peel and microplane the ginger. Add the harissa, cumin, lemon and salt. Stir everything together, add the chicken, coat, and marinade in the refrigerator for at least 1 hour but overnight is great too.
Take out the bowl with the chicken from the fridge about 20 minutes before cooking it. Let it loose its chill.
In a wide frying pan with a lid heat the olive oil over medium heat. Add the chicken breasts. It’s okay if they have yogurt on them but they should not be sopping with yogurt.
Cook the breast on each side for 4 minutes then cover, turn off the heat and let them continue to cook in the pan for 12 minutes. Don’t open the lid or the heat will escape. After 12 minutes check the chicken by slicing a piece on the thicker side and making sure it is cooked through. This should yield juicy chicken that is completely cooked. If you have super thick chicken breasts that are still a teeny bit pink turn the heat back on for 30 seconds (with the lid on) and then turn off the heat and let it cook with the lid on for another two minutes.
For thinner chicken breast and thighs check after 8 minutes of cooking with the heat off.