Harissa and Epis Chicken with Tangy Slaw and Roasted Red Pepper Yogurt Recipe: Chicken: salt and pepper 3 tablespoons epis 4 tablespoons harissa paste 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon oregano zest of 1 lemon juice of 1/2 a lemon 2 tablespoons avocado oil -Remove the backbone from the chicken and cut down the center to get two pieces. Generously season with salt and pepper. -In a blender or food processor add all remaining ingredients and blend until smooth. Spread the marinade all over the chicken, wrap, and place in the refrigerator to marinate for at least 6 hours or preferably overnight. -Preheat oven to 425°F and cook for 35 to 45 minutes, basting every 15 minutes until the thickest part of the breast reaches 165°F. Slaw: 1/2 medium head of green cabbage, thinly sliced 1/2 cup cilantro, chopped 1/2 cup scallions, chopped 2 tablespoons red wine vinegar 2 tablespoons lemon juice salt to taste 1 teaspoon granulated sugar 5 tablespoons olive oil -Add all ingredients to a bowl and mix until fully combined. Red pepper yogurt: 1 1/2 cups Greek yogurt 5 roasted red bell peppers in a jar 6 dill sprigs 2 scallions, chopped 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon garlic powder salt to taste -Add all ingredients to a blender or food processor and process until smooth. Once combined season with salt to taste.
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