Menu
Search
Menu
Close

Harissa-Oregano Sauce

Published September 2018

Why This Recipe Works

A small amount of harissa, a spicy and full-flavored pepper paste, provides the bold flavors that make up this sauce. We tempered the heat and turned the paste into a sauce with grassy extra-virgin olive oil. Additions of fresh oregano and lime juice brightened the sauce.

Ingredients

Print Shopping List

3 tablespoons extra-virgin olive oil
2 tablespoons harissa
1 tablespoon minced fresh oregano
1 tablespoon lime juice
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 2)

  • Calories 192
  • Cholesterol 0g
  • Fat 20 g
  • Sodium 5 mg
  • Saturated 2 g
  • Carbs 3 g
  • Trans 0g
  • Dietary Fiber 1 g
  • Monounsaturated 14 g
  • Sugar 0 g
  • Polyunsaturated 2 g
  • Protein 0 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Featured Equipment

From The Shop

Instructions

Makes about ⅓ cup

Harissa, a North African chile paste, can be found in the international aisle of many supermarkets, usually with Middle Eastern or Indian ingredients.

Combine all ingredients in bowl. Let sit at room temperature for at least 20 minutes before serving.

Share photos, tips, and questions about Harissa-Oregano Sauce with fellow fans!

0 Comments
Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.