This fragrantly spiced dish gives baked chicken a Middle Eastern inspired makeover, the fluffy yoghurt curds turning it into something extraordinary.
Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
2 tbsp olive oil
6-8 chicken thighs or legs, skin on
500g natural yoghurt
a small bunch of coriander, leaves picked
100g toasted slivered or flaked almonds
70g harissa paste
Method
Preheat the oven to 240°C.
Heat 1 tablespoon of oil in a large frypan over medium to high heat. Season the chicken then pop half of it in the pan, skin-side down. Cook for 5 minutes or so until the skin turns golden and starts to crisp.
Turn it over and cook for 2 minutes on the other side. Repeat the process with the remainder of the chicken and oil.
Remove the chicken from the pan, set aside, and discard any excess oil.
Mix the harissa and yoghurt together in a bowl. Pour the yoghurt mixture into a large, ovenproof baking dish.
Place the chicken pieced on top of the mixture, skin-side up, and drizzle with a little extra olive oil.
Reduce the oven temperature to 160°C. Bake chicken for 30 minutes until cooked through. The yoghurt mixture will curdle in a good way.
Serve the chicken with rice or vegetables. Ladle the yoghurt curds onto the chicken and scatter the coriander leaves and toasted almonds over the top.
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