[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Harissa and yoghurt chicken

Harissa and yoghurt chicken

Total Time
45 min
10 min
35 min
In this delicious chicken dish, the harissa spices things up while the yoghurt tenderises the meat and helps the flavour seep in. Stir together a little extra harissa and yoghurt to serve on the side.


Chicken thigh, skinless, raw

600 g

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh mint

¼ cup(s), chopped, plus extra to serve

Ground cumin

1 tsp

Harissa paste

1 tsp

Baby potatoes

400 g, thickly sliced

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Spray a large shallow-sided baking tray with oil.
  2. Using a small, sharp knife, make 3 shallow slashes across each piece of chicken.
  3. Combine yoghurt, mint, cumin, harissa and a pinch of salt in a large bowl. Add chicken and toss to coat.
  4. Place chicken on prepared tray, spooning over any remaining yoghurt mixture. Arrange potatoes around chicken and lightly spray with oil. Bake for about 30-35 minutes, or until chicken is cooked through and potatoes are golden and tender. Sprinkle with extra mint.
  5. To serve, divide chicken and potatoes evenly among four serving plates.


Chicken is cooked if juices run clear when cut, or temperature in the centre registers 74°C when tested with a meat thermometer. Serve steamed broccoli, green beans or wilted spinach on side.