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RECIPE: Yoghurt & Harissa Marinated Roast Chicken

RECIPE: Yoghurt & Harissa Marinated Roast Chicken

Recipe, yoghurt and harissa marinated chicken at FashionBite

This a really delicious recipe and the marinade keeps the chicken very succulent. I cooked it on a Friday evening, when we had guests over and the one-pot nature of the dish makes it perfect for sharing at a dinner party. I doubled the quantities for 6 people.

INGREDIENTS (serves 4)

* 3 medium chicken breasts

* 125g Total 2% Greek Yoghurt

* 1 tbsp harissa paste

* 2 cloves garlic, crushed

* 8 mini peppers, halved

* 1 lemon, quartered

* 400ml hot vegetable or chicken stock

* 175g quinoa

* 150g radishes, sliced

* Small fennel bulb, v. thinly sliced

* small bunch mint, torn

* 100g pomegranate seeds

Recipe, yoghurt and harissa marinated chicken at FashionBite

METHOD

Score the chicken a few times across the breast, then rub in the Greek yoghurt, harissa paste and garlic. Cover and leave in the fridge overnight (preferably) or for an hour.

Pre-heat the oven to 190C/375F/Gas Mark 5, reduce by 10c for a fan oven. Add the peppers, lemon chunks and chicken to a large over proof dish, cover and cook for 30 minutes.

Meanwhile, bring the stock to boil in a shallow pan, add the quinoa and cook on a low heat, covered for about 15 minutes until the stock has been absorbed. Cool for about 10 minutes.

Rest the chicken for 10 minutes on a board, keeping it covered with foil to keep in the heat, then slice the chicken thinly. Mix the peppers with the quinoa, radishes, fresh fennel, mint and pomegranate seeds and lay out on a large serving dish. Top with the hot chicken slices and decorate with chunks of lemon dotted around.

Recipe, yoghurt and harissa marinated chicken at FashionBite

Emily Seares is an award-winning magazine editor and journalist and the founding editor of FashionBite. She was featured in VOGUE's Digital Powerlist Top 100 and is a quoted style expert for most national newspapers and magazines.

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