Skinless, boneless chicken thighs are a great option as they can be cooked quickly, as in this recipe, or can stand up to slower cooking in curries and stews without drying out.
PREPARE 15 MINUTES
COOK 25 MINUTES
6 tbsp Greek strained yogurt
3 tsp harissa paste (Belazu Smoked Chilli Harissa is great)
6 skinless, boneless chicken thigh fillets
2 red peppers, deseeded and thickly sliced
2 small red onions, peeled and cut into thin wedges
2 tbsp olive oil
500g cooked quinoa (from 175g uncooked quinoa)
1 lemon, juice of 1⁄2 and the rest cut into wedges
2 red chicories, leaves separated and roughly sliced
Large handful flat-leaf parsley, roughly chopped
3 tbsp toasted flaked almonds
- Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. Mix 2 tbsp yogurt and 2 tsp harissa in a resealable food bag or mixing bowl. Add the chicken thigh fillets and coat in the marinade. Set aside for at least 15 minutes or up to 12 hours.
- Meanwhile, toss the red peppers and onions with the olive oil and spread out on the lined baking tray. Roast for 15 minutes. Stir the quinoa into the vegetables and squeeze over the lemon juice. Season and roast for another 10 minutes.
- Heat a griddle pan over a high heat. When smoking hot, cook the chicken thighs for 5 minutes on each side until nicely charred and cooked through.
- Toss the chicory and parsley through the quinoa and divide between plates. Slice the chicken and arrange on top, scattered with the toasted almonds.
- Swirl the remaining 1 tsp harissa through the remaining 4 tbsp yogurt and serve alongside, with extra lemon wedges for squeezing over.
TIP Harissa is a fragrant North African chilli paste bolstered with garlic and spices. Shop-bought versions can vary greatly in heat, so taste a little before adding to the marinade and adjust how much you use accordingly.
Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson