© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
If you're into vibrant, smoky, fiery, and zesty food, you will love this African-inspired chicken tariq. Tariq here refers to the Rock of Gibraltar island, which comes from the Arabic Jabal Tariq ("Mountain of Tariq"), named after the Arabic commander Tariq ibn Ziyad. While geographically European, its proximity to Africa and historical ties, the food in Gibraltar blends British pub grub, Spanish tapas, and North African flavours. Creamy yohugrt and spicy harissa create a tender, flavourful, and golden crispy baked chicken dish that you'll turn to time and time again. The yoghurt tenderize the chicken and adds creaminess, balancing the harissa's heat for a rich, zesty flavour. Great to serve with flatbread, rice or just a simple salad.
Chicken Tariq
adapted from Delicious
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- Preheat the oven to 200C/400F.
- 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. Repeat with remaining olive oil and chicken. Pour the excess oil into a bowl and reserve.
- Mix the harissa and yoghurt in a bowl, season to taste and stir to combine. Transfer yoghurt mixture to a large baking pan or tray.
- Place the chicken, skin-side up, on the yoghurt mixture and drizzle with reserved oil.
- Bake chicken for 45 minutes or 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, if desired.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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22 comments:
...Angie, this looks so good!
El pollo al yogur me gusta, aunque no lo preparo de esta forma tan original y seguro que muy buena también.
Bet your hubby liked the nice lunch on a stressful Monday. I made some sweet potato and onion corn flour simple pie for lunchen and will be cooking millet with parsley root tomorrow, I need to buy a lot of parsley and dice it for the freezer soon because when April comes they no longer have the big old ones, just fresh little new ones with which you cannot do anything.
Yummy
This looks and sounds amazing!!
That sounds absolutely mouthwatering! 🍗✨ Chicken Tariq with Harissa and Curdled Yoghurt must have such a rich, spicy, and tangy flavor profile—the harissa bringing heat and depth, while the curdled yoghurt adds creaminess and a subtle tang. I can imagine it being perfect with rice or warm flatbread, and probably a big hit at the dinner table. Definitely a dish that promises bold flavors and comfort all at once! 🌶️🥛
Delicious 😋
I am definitely trying this. Looks so good and lovely flavors.
This looks amazing, Angie. I need to make a batch of harissa so I can put this on the table. Love the blending of flavors and spices, and the cooling yogurt influence. Yum!
Looks good.
Oh, yummy
The word curdled doesn't sound good but that sure looks great!
Woohoo, what a well-balanced dish nuanced in flavors!
I always enjoy looking at the herbs you use. Looks a lovely dish. Thanks Angie!
A wonderful meeting of cultures, this Chicken Tariq lets creamy yoghurt soften the fire of harissa while the oven crisps the skin to golden perfection
Gracias por la receta. Te mando un beso.
It looks fantastic!...what a combination of flavors!.......Abrazotes, Marcela
The photos are making me hungry already, what a gorgeous dish! 😋
Looks lovely and there are so many ways to cook chicken, it's just endless, Angie.
This looks and sounds amazingly delicious!
My word, this looks good!
Looks good :-D
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