Harissa Chicken

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!


Serves 2 (easily doubled) Approx £1.20 per person

Prep time including marinading 3 hours Cooking time 30 mins







4 skinless bone in chicken thighs

250ml plain yoghurt (Basics/Value is fine)

½ a jar Harissa paste

salt & pepper

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!)

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.


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