Portuguese Special easy to make recipe. An easy tray bake recipe. The chicken chop is used for this recipe, however chicken thigh works best for this recipe.
STEP 1.Preheat the oven at 240 degrees. Heat half of the oil in a large frypan over high heat. Season the chicken all over. Add half of the chicken, skin-side down, and cook for 5-6 minutes until the skin is golden and crisp. Transfer to a tray or plate.
step 2
STEP 1.Place the harissa and yoghurt in a bowl, season to taste and stir to combine. Transfer yoghurt mixture to a large, ovenproof baking dish. Place the chicken, skin-side up, on the yoghurt mixture and drizzle with extra olive oil.
step 3
STEP 1.Reduce oven temperature to 150°c. Bake chicken for 30-35 minutes until cooked through. The yoghurt mixture will curdle deliciously and split, leaving the curds and the chicken whey sauce. Scatter with coriander leaves, toasted almonds and spoon over some extra harissa.
Nutrition value
1794
calories per serving
190 g Fat22 g Protein5 g Carbs17 g FiberOther
Current Totals
Fat
190g
Protein
22g
Carbs
5g
Fiber
17g
MacroNutrients
Carbs
5g
Protein
22g
Fiber
17g
Fats
Fat
190g
Vitamins & Minerals
Calcium
343mg
Iron
9mg
Vitamin A
2380mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
72mcg
Vitamin B12
0mcg
Vitamin C
16mg
Vitamin E
47mg
Copper
1mcg
Magnesium
395mg
Manganese
3mg
Phosphorus
531mg
Selenium
4mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment