After picking up the recipe on the site that shall not be named we finally got around to making it and absolutely love it!

Credit goes to ameliaisnotachef for the recipe:
Garlic Confit

  • 1.5 heads of garlic
  • 1 cup or so of olive oil- enough to cover the garlic cloves

Add olive oil to small sauce pan and heat on medium. Once oil is hot, add garlic cloves and reduce to low and cook for about an hour. Set aside

Harissa Chicken

  • 3.5 oz harissa paste
  • 1 tablespoon gently crushed coriander seeds
  • 3 large cloves garlic, grated
  • 1 tablespoon ginger, grated
  • 1.5 tablespoons fresh lemon juice
  • 0.25 cup olive oil
  • 3 tablespoons honey
  • 1 teaspoon crushed red pepper flakes
  • 0.5 teaspoon cumin
  • 3.5 lbs boneless skinless chicken thighs, trimmed and cut into 1 inch pieces

Step 1
Add all ingredients except for chicken in a medium bowl and mix

Step 2
In a large bowl, add chicken and marinade and toss thoroughly. Chill for 2 hours or longer - overnight is ideal.

Cucumber Salad

  • 6 Persian cucumbers, halved and sliced
  • 0.5 cup diced red onion
  • 0.5 cup apple cider vinegar
  • 0.25 cup water
  • 0.5 cup sugar

Step 1
Add apple cider vinegar, water, and sugar to a medium bowl and mix to combine until sugar is dissolved.

Step 2
Add cucumbers and red onion to bowl and toss. Refrigerate for 30 minutes and then drain- serve immediately! (Meh, it was entirely fine sitting like this in the fridge for a day)

Garlic Herbed Yogurt

  • 1.5 cups plain greek yogurt
  • 3 tablespoons chopped dill
  • 1 teaspoon salt
  • 1.5 tablespoons lemon juice
  • as many garlic confit cloves as you’d like (since they are cooked, they are milder)

Add all ingredients to a bowl and mix. Set aside

Final Assembly
When chicken is ready to be grilled, skewer all pieces of chicken and grill on medium high for about 6 minutes, flip and another 6 minutes. Cook until internal temperature reaches 170°F

Warm a piece of naan- I like to dampen paper towels and wrap the naan and stick in the microwave for about 30 seconds.

Spread a decent amount of garlic yogurt on naan, add a chicken skewer, and then top with cucumber salad.

Personal Notes
Yoghurt was too salty for my taste and the meat not salty enough. Overall the amount was good but I would probably move about half the salt from the Yoghurt to the meat.

Also this is a huge batch! Probably something like 6-8 portions depending on how much of an eater you are. The naans also add quite a bit of bulk.