2/3 cup plus 1 tablespoon harissa paste or sauce, divided (see note)
1/4 cup COOC-certified California extra virgin olive oil, divided
4 chicken leg quarters (thigh and drumstick) or 4 legs and 4 bone-in thighs
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
1/2 cup plain Greek-style yogurt
Salt to taste
1 lemon, cut into wedges
1/2 cup fresh mint leaves, parsley leaves, or small dill sprigs, or a combination
- In a small bowl, combine 2/3 cup of the harissa and 2 tablespoons of the oil. In a large bowl, combine the chicken, sweetpotatoes, and harissa mixture, tossing to evenly coat. Set aside at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 425°F. In a small bowl, combine the yogurt, remaining 1 tablespoon of harissa, and remaining 2 tablespoons of oil. Add salt to taste and set aside.
- Transfer the chicken to a large rimmed baking sheet and bake for 10 minutes. (Leave the sweetpotatoes in the bowl.)
- Add the sweetpotatoes to the baking sheet with the chicken and cook until the chicken is cooked through and the sweetpotatoes are tender and browned, about 20 minutes, tossing halfway through.
- Transfer the chicken and sweetpotatoes to serving plates or a platter if you like. Drizzle the yogurt mixture on top, garnish with the lemon and herbs, and serve. (Alternately, serve the yogurt mixture at the table.)
- Note: Harissa is a North African and Middle Eastern red chile paste or sauce. Look for it in the ethnic section of supermarkets and at Middle Eastern markets and specialty food stores. Its spiciness can vary from brand to brand—taste the one you buy and, if it seems particularly hot, consider using a little less the first time you make the recipe.
*Recipe developed in partnership with our friends at California Sweetpotatoes