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.