This is probably my favourite meal to make because it’s so delicious and easy. you can play around with the protein that you use or create a vegan option by roasting chickpeas and omitting the cheese.
The combination of the Harissa paste (check out my recipe) and the Sirarcha gives you the best of both worlds, spicy + tangy!
Harrissa Chicken Naan
Ingredients
- 700 g boneless chicken thighs 6-7 pieces
- 4 tablespoons plain yogurt
- 1 teaspoon dried mint leaves
- 1 teaspoon chili flakes
- 1 teaspoon cinnamon
- Salt to taste
- Pepper to taste
- 1 teaspoon turmeric
- 1 minced garlic
- 2 tablespoons olive oil
- Parsley for garnish optional
- Sriracha optional
- 4 tablespoons Cream cheese
- 1 teaspoon dried mint leaves
- 1 teaspoon harissa add to your liking
Instructions
- In a bowl, combine all the ingredients and mix well. Add the chicken and allow to marinate for 1 hour or overnight.
- In a skillet or cast iron, heat your oil on medium-hight. Add your chicken thighs press down lightly with a spatula. Cook for 5 minutes until deep golden and crispy on both sides. Reduce the heat, cover, and allow to fully cook about 10- 15 minutes)
- In a small bowl, combine cream cheese and dried mint, mix and set aside.
- Prepare your naan bread and begin assembly, add the cheese, harissa, and chicken. Add a drizzle of sriracha and finish off with parsley. Enjoy!
Notes
cleaning chicken: add 2 tbs vinegar to 1 part water, soak your chicken for 5 minutes and rinse the vinegar off.
