Harissa and yoghurt chicken
0
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Instructions
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.
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