I love what the yogurt does to tenderize and add richness to the chicken. I have marinated it for a few hours and up to a day and a half before cooking. When this technique is combined with the smoky, charred flavor that the grill gives it, people will love this dish!
In a large bowl, combine the yogurt, ginger, cumin, chili flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
Preheat a very clean grill to medium. When the grill is hot, brush with oil.
Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill skin side down. Cook until the skin is brown and crispy then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, about 35 to 40 minutes.
Remove the chicken from the grill to a cutting board Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with Harissa and serve immediately.
This North African condiment is one of my favorites to have on hand for those spicy moments. I love adding a dollop of this to salad dressings or sauteed vegetables.
Preheat the oven to 350 degrees F.
In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes. You should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chili flakes to the spice mix.
Using a mortar and pestle (or, alternatively, a food processor) grind the garlic cloves until they become a paste, then add the red bell pepper. Season with salt, to taste, then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the Harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.
Yield: 1/2 cup