Harissa & Lemon Roasted Chicken Thighs
This simple recipe is so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does.
10 minutes prep, 40 minutes cook
Serves 4-6
Ingredients
1kg boneless, skinless chicken thighs
2 heaped tbsps rose harissa
150g Greek yogurt
Finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
To serve (optional):
Flatbreads
Coriander leaves
Thinly sliced spring onions
Lemon wedges
Method
Preheat the oven to 240°C/Fan 220°C/Gas 9. Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands. You can marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.
Recipe taken from Persiana Everyday by Sabrina Ghayour (Aster, £26) Photography by Kris Kirkham
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