Yoghurt and Harissa Marinated Chicken with Pan-Roasted Peppers
As regular readers will know, I am a massive fan of all things Middle Eastern and harissa in particular is one of my favourite flavourings in the kitchen. This dish uses it in both a marinade for chicken and a sauce for roasted peppers - a combination you're sure to love.
This recipe is a great midweek meal as it's easy to prepare, good for you and, most importantly, delicious. The flavours wafting through your house will have you salivating from the get-go and once you've tried it I'm certain you'll be making this again and again. I've provided ingredients to serve two people below but this can easily be doubled or even tripled should you wish to serve a crowd.
4 boneless, skinless chicken thighs
For the marinade:
For the peppers:
Put all the marinade ingredients into a food processor and season generously with salt and pepper. Blitz the mixture until smooth. Put the thighs in a shallow dish and pour over the marinade. Allow to marinade for at least 30 minutes or in the fridge over night. If you have refrigerated the chicken, remove it from the fridge 20 minutes before cooking.
Drizzle enough oil into a large frying pan to just coat the base and set it over a medium heat. When the oil is hot, remove the chicken from the marinade, shake off any excess, then add the chicken to the pan. Fry for around 5 minutes each side, or until nicely browned and cooked through.
In the meantime, heat a large frying pan over a medium-high heat, add the cumin seeds and dry-toast for around 1 minute, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn. Drizzle in enough oil to coat the base of the pan and increase the heat. Add the peppers and cook for 8-10 minutes until beginning to soften and char around the edges.
Add the honey, harissa and lime juice to the pan and season generously with salt and pepper. Lastly, add the red wine vinegar and stir to coat the peppers in the sauce. Cook for 2 minutes, then remove the pan from the heat, adjusting the seasoning to taste.
To serve, divide the peppers between two plates and pile the chicken up alongside. I like to serve mine with a fresh salad and a chunk of sourdough.
This recipe is a great midweek meal as it's easy to prepare, good for you and, most importantly, delicious. The flavours wafting through your house will have you salivating from the get-go and once you've tried it I'm certain you'll be making this again and again. I've provided ingredients to serve two people below but this can easily be doubled or even tripled should you wish to serve a crowd.
Yoghurt and Harissa Marinated Chicken with Pan-Roasted Peppers
Serves 2
4 boneless, skinless chicken thighs
oil
For the marinade:
75ml thick Greek yoghurt
15g flat leaf parsley
2 garlic cloves
1 tbsp harissa
zest of 1 lime
juice of ½ lime
1 tbsp olive oil
sea salt and black pepper
For the peppers:
1 tsp cumin seeds
2 peppers, cut into thick strips
1 tsp harissa
1 tbsp clear honey
juice of ½ lime
1 tbsp red wine vinegar
sea salt and black pepper
Put all the marinade ingredients into a food processor and season generously with salt and pepper. Blitz the mixture until smooth. Put the thighs in a shallow dish and pour over the marinade. Allow to marinade for at least 30 minutes or in the fridge over night. If you have refrigerated the chicken, remove it from the fridge 20 minutes before cooking.
Drizzle enough oil into a large frying pan to just coat the base and set it over a medium heat. When the oil is hot, remove the chicken from the marinade, shake off any excess, then add the chicken to the pan. Fry for around 5 minutes each side, or until nicely browned and cooked through.
In the meantime, heat a large frying pan over a medium-high heat, add the cumin seeds and dry-toast for around 1 minute, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn. Drizzle in enough oil to coat the base of the pan and increase the heat. Add the peppers and cook for 8-10 minutes until beginning to soften and char around the edges.
Add the honey, harissa and lime juice to the pan and season generously with salt and pepper. Lastly, add the red wine vinegar and stir to coat the peppers in the sauce. Cook for 2 minutes, then remove the pan from the heat, adjusting the seasoning to taste.
To serve, divide the peppers between two plates and pile the chicken up alongside. I like to serve mine with a fresh salad and a chunk of sourdough.
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