Harissa and Yoghurt Chicken

Serves 8
A selection of chicken pieces, breasts, wings, thighs, drumsticks, about 12 pieces
2 tbsp harissa
6 tbsp natural yoghurt
1 tbsp honey
Juice and zest of 2 limes
Large handful fresh coriander
Large handful fresh mint
Large handful fresh parsley
½ white onion chopped
Salt and pepper
In a food processor or with a stick blender blitz together the coriander, parsley, mint, some salt and pepper and the onion until smooth then mix with the yoghurt, harissa and lime juice and zest and mix well. Place the marinade in a bowl with the chicken pieces, rubbing in well then cover with cling film and place in the fridge for up to 24 hours.
When you’re ready to cook the chicken, brush off the excess marinade and place the chicken on the BBQ turning once or twice until cooked through and basting with a little more of the marinade towards the end of cooking. About 15 minutes is normally ideal but will vary depending on the size of the pieces of chicken, make sure the chicken is cooked by piercing the thickest part and making sure the juices run clear and not pink.
Extra bit 1
There are plenty ways to serve today’s chicken but one of my recommendations would be to make it like a posh kebab, not the one you get on skewers but similar to what you get in the kebab shop on a Saturday night, but nicer! To do this finely shred some cabbage and some lettuce, keeping them separate, then dice up some tomato and some cucumber and finely slice some spring onions and set them to the side. Now toast some pitta breads for a minute or so on either side and stuff with your chicken (removing the meat from the bones if you’re using a cut with the bone in) and all your salad stuff before topping with some crème fraiche or soured cream flavoured with fresh mint and lemon juice.

Serves 8 A selection of chicken pieces, breasts, wings, thighs, drumsticks, about 12 pieces2 tbsp harissa6 tbsp natural yoghurt1 tbsp honeyJuice and zest of 2 limesLarge handful fresh corianderLarge handful fresh mintLarge handful fresh parsley½ white onion choppedSalt and pepperIn a food processor or with a stick blender blitz together the coriander, parsley, mint, some salt and pepper and the onion until smooth then mix with the yoghurt, harissa and lime juice and zest and mix well. Place the marinade in a bowl with the chicken pieces, rubbing in well then cover with cling film and place in the fridge for up to 24 hours. When you’re ready to cook the chicken, brush off the excess marinade and place the chicken on the BBQ turning once or twice until cooked through and basting with a little more of the marinade towards the end of cooking. About 15 minutes is normally ideal but will vary depending on the size of the pieces of chicken, make sure the chicken is cooked by piercing the thickest part and making sure the juices run clear and not pink.Extra bit 1There are plenty ways to serve today’s chicken but one of my recommendations would be to make it like a posh kebab, not the one you get on skewers but similar to what you get in the kebab shop on a Saturday night, but nicer! To do this finely shred some cabbage and some lettuce, keeping them separate, then dice up some tomato and some cucumber and finely slice some spring onions and set them to the side. Now toast some pitta breads for a minute or so on either side and stuff with your chicken (removing the meat from the bones if you’re using a cut with the bone in) and all your salad stuff before topping with some crème fraiche or soured cream flavoured with fresh mint and lemon juice.

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