SPICY HARISSA CHICKEN WITH MINT YOGURT

Serves: 4

INGREDIENTS

For the chicken

• 8 chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 3 tablespoons harissa paste
• 1 tablespoon tomato paste
• salt & pepper, to taste

For the mint & cucumber yogurt

• 1 cup double cream plain yoghurt
• handful fresh mint, finely chopped
• ½ cucumber, grated and drained
• 1 lemon, zested & juiced
• salt and pepper, to taste

METHOD

1. Preheat oven to 200°C. In a large bowl combine chicken with paprika, garlic powder, olive   oil, harissa paste, tomato paste and salt and pepper. Make sure that the chicken is well coated.
2. In a roasting tray or pan, lay chicken pieces along with the remaining marinade and roast in the oven for 40-45 minutes, checking them regularly.
3. In the meantime, combine yoghurt, mint, cucumber, lemon zest, lemon juice and salt and pepper. Mix well and set aside.
4. Once the chicken is cooked through, leave to rest in the pan for a few minutes to lock in the juices.
5. On a serving platter, spread mint and cucumber yogurt and lay chicken on the yogurt and serve warm.

TOP TIP This can be enjoyed with warm pita bread or roast potatoes.