Harissa Chicken

Name: Harissa Chicken
Total time: 12600 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 skinless bone in chicken thighs; 250 ml plain yoghurt (Basics/Value is fine); 1/2 (1 jar) Harissa paste; salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Harissa is a spicy paste made from chillies & herbs, on its own it definitely has a kick but mixed with yoghurt & used as a marinade results in a much milder heat! I used bone in chicken thighs as they are juicier & keep their shape while cooking. The yoghurt really tenderises the chicken & keeps it moist. This goes great with my Savoury Rice!

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Saved

Ingredients

30 minutes plus 3 hours marinading

2 servings

4skinless bone in chicken thighs
250 mlplain yoghurt (Basics/Value is fine)
1/2 (1 jar)Harissa paste
salt & pepper

Saved

Steps

30 minutes plus 3 hours marinading

1

In a jug mix together the yoghurt & harissa. Season with a little salt & pepper.
Place the chicken thighs in a shallow dish.
Pour the yoghurt marinade over the chicken & make sure it gets all around it too.
Cover the dish with cling film & place in the fridge for about 3 hours (or overnight if you can!)
2

Pre-heat the oven to 180Fan/200C/Gas 6
Remove the chicken from the fridge.
Using a fork or a pair of tongs lift out each chicken thigh & allow the excess yoghurt to drip off & transfer into a shallow baking tray.
Place in the oven for 30 minutes.
Serve.