Place dried chiles into a heat-proof bowl. Cover with boiling water, place a plate over top, and allow to steep (soften) for about 30 minutes. Remove stems and seeds. Cut into pieces and place in the bowl of a food processor or personal blender.

While chiles soften, toast the cumin, coriander, and caraway seed in a dry pan. Be careful not to burn. I am fairly generous with the spices as I love these flavors.

When spices are toasted, grind in a spice grinder. Add to the processor.

Add the chopped mint leaves, garlic, zest and juice of the lemon, and salt to the processor.

Add about 1/4 cup olive oil. Pulse until a smooth paste is formed. Taste for seasoning, and add more salt if needed. Mixture should be a little thicker than catsup. Add additional olive oil if necessary.

If you prefer a super smooth paste, press through a strainer using a flexible spatula.

Store harissa paste in a jar with about 1/2" of olive oil over top. It will keep up to 3 weeks in the refrigerator.

Preheat oven to 375 degrees (350 degrees on convection roast)

To a heavy saute pan, add a drizzle of olive oil or vegetable oil. Salt and pepper both sides of chicken pieces. Get the pan really hot, and add chicken pieces. Keep heat on medium high. Cook until chicken is seared and nicely browned.

Spread a layer of harissa on the bottom of an ovenproof casserole or pan. The cast iron griddle in the photo is ideal. Add the chicken pieces. Spread a bit of harissa on each piece. Place in preheated oven. Cook 20-30 minutes until cooked through. Watch carefully as harissa will begin to burn if left too long.

Combine yogurt, chopped fresh mint and salt in a prep bowl.

Top each chicken thigh with a dollop of yogurt.