CHICKEN WITH YOGURT-HARISSA SAUCE

Makes 6 servings

1 red bell pepper 2 teaspoons coriander

seeds

1 teaspoon cumin seeds 1 teaspoon caraway seeds 2 tablespoons sweet or hot paprika, or a combination

1 ½ teaspoons crushed red pepper, or more or less to taste

1/8 teaspoon salt

3 cloves garlic, mashed 2 tablespoons olive oil 1 cup plus 2 tablespoons

plain yogurt

3 cooked chicken breasts

1. Pre heat oven to 425 degrees.

2. Place red pepper on a foil-lined baking sheet and cook until soft, charred and deflated, about 20 to 30 minutes. Remove from oven and place in a closed paper bag or wrap with

plastic wrap. Let sit for 15 minutes. Peel off the skin, remove the stem and the seeds. Set aside.

3. Place a small pan or skillet over medium heat. Add the coriander, cumin and caraway seeds. Stir or shake the seeds frequently until fragrant, 2 to 3 minutes. Remove from heat and place seeds in a small food processor or mortar. Add paprika, crushed red pepper and salt, and grind into a powder.

4. Place spice powder in a food processor or blender. Add the roasted red pepper, garlic and olive oil. Process until smooth.

5. Mix harissa with yogurt (if not using the entire amount, mix 3 tablespoons of yogurt with 11/2 tablespoons of harissa per serving). Serve with reheated chicken. If any harissa is left over, store in a small container with a layer of olive oil on top to avoid spoilage. Harissa can be kept for 3 to 6 weeks, covered, in the refrigerator.

Per serving: 157 calories; 8 g fat; 2 g saturated fat; 48 mg cholesterol; 15 g protein; 6g carbohydrate; no sugar; 2 g fiber; 238 g sodium; 79 mg calcium

Adapted from a recipe by the Food Network