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
190 g Fat
22 g Protein
5 g Carbs
17 g Fiber
MacroNutrients
Carbs
5 g
Protein
22 g
Fiber
17 g
Fats
Fat
190 g
Vitamins & Minerals
Calcium
343 mg
Iron
9 mg
Vitamin A
2380 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
47 mg
Copper
1 mcg
Magnesium
395 mg
Manganese
3 mg
Phosphorus
531 mg
Selenium
4 mcg
Zinc
4 mg
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
