Ingredients:
· 1 bunch fresh tarragon sprigs, leaves only
· ½ cup plain Greek-style yogurt
· ¼ cup harissa sauce
· 2 garlic cloves, peeled
· 2tbsp vinegar or citrus juice
· 1tbsp ground cumin
· 2tsp salt
· 4 large chicken breast halves
· ¼ cup harissa sauce, for garnish
· 4 sprigs tarragon, for garnish

Method:
Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin and salt in a blender. Purée until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for two to three hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about seven minutes per side. Garnish with harissa sauce and a sprig of tarragon.