Recipe by Chef John
"Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes."
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fresh tarragon sprigs, leaves only
plain Greek-style yogurt
harissa sauce (see footnote for recipe link)
garlic cloves, peeled
vinegar or citrus juice
chicken breast halves
harissa sauce, for garnish
tarragon, for garnish
This was outstanding. My first use of tarragon. The tarragon and cumin make such an awesome flavor combination. I didn't make the harissa sauce (though I think I will in the future), so I followed another reviewer's suggestion and used sriracha and some other spices as a substitute.
Once I tasted the yogurt sauce, I knew I couldn't just use it as a marinade and then just toss the rest of it--so instead of grilling, I baked the chicken breasts in the marinade at 375 for about an hour. The chicken was so ridiculously moist and flavorful! And then I spooned some of the sauce (it makes a TON) over roasted veggies. I will DEFINITELY make this again.
This was very tasty, although I did not have harissa, or the ingredients to make it, so I just added some cayenne to the marinade to try to get some spice. I will make it again with harissa.
Tasty and didn't make a mess of the grill. I use a different Harissa sauce and next time will add more. Chicken was very juicy
This was SO delicious! Thank you, Chef John! I made the recipe for six servings and baked them at 400 for 20-25 minutes. According to my husband, this ranks in one of the Top 5 meals I've ever made. :) AND thanks to Rex Hutcheson's suggestion, I also made your delicious Braised Black Lentils as well. Perfect pair!
Everyone loved this recipe. My brother even asked for a copy. I used Le Phare du Cap Bon Harissa from the Middle Eastern grocer and Greek yogurt is a must. Yum!
This recipe was wonderful! It takes a little extra time to marinate, but it's well worth it. The chicken is so juicy! I bought some Moroccan Harissa sauce at a Middle Eastern grocery, and it was just perfect. I used chicken thighs, and that works, too. I will definitely use this again, and am recommending it to a friend, as well!
I liked it a lot better with cilantro - tarragon is not my favorite herb and is not normally used with yogurt and spicy sauces such as Harissa
WOW!! I can't even begin to tell you how much I enjoyed this dish. I went by the directions exactly. However, I used "already tenderized" chicken breasts. Unfortunately I didn't have fresh tarragon available, but even with the dried version, the flavor was outstanding. I LOVE LOVE LOVE Harissa and have been trying to find recipes that incorporate it. I served it with a side of pine nut couscous mixed in with grilled asparagus, goat cheese and a drizzle of lemon juice/olive oil. YUMMMMMMMMMMMM!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Tarragon Yogurt Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
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