Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe

Photo: Middle Eastern Chicken Thighs With Roasted
Vegetables, Harissa & Minted Yoghurt

Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe

Serves: 4 to 6

Ingredients:

Harissa:

3 Large, roasted Red capsicums peeled and deseeded
1 small Red chilli
2 Cloves Garlic
2 tablespoons roasted and ground cumin seeds
2 tablespoons roasted and ground coriander seeds
½ teaspoon Salt
½ teaspoon Sugar
1/3 cup vegetable oil

Chermoula Chicken:

8 chicken thighs skinless and boneless

Chermoula Marinade:

¼ cup Harissa from jar or see recipe
½ cup chopped Parsley
½ cup chopped Mint
½ cup chopped Coriander
2 Cloves Garlic
½ teaspoon Cinnamon
1 small Lemon roughly chopped, seeds removed
¼ cup vegetable oil
1 teaspoon sea salt

Roasted vegetables:

2 Red Onions chopped into quarters
800 g Sweet potatoes cut into 2cm slices
3 parsnips each cut into 4
2 red capsicums cut into thick strips
2 tablespoons Olive Oil
2 Cloves chopped Garlic
1 tablespoon chopped Thyme
Salt & Pepper

Minted Yoghurt:

½ cup Yoghurt
Sugar
Salt
Lemon
5 finely sliced Mint leaves

Method:

Harissa:

1. Blend all ingredients together in blender until smooth
2. Taste for chilli factor and seasoning.

Chermoula Chicken:

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
3. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Chermoula Marinade:

1. Blend all marinade ingredients together in blender until smooth.

Minted Yoghurt:

1. Combine all together.

Middle Eastern Chicken Thighs:

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Par boil parsnips for 8 mins then toss all vegetables together in a bowl with oil, garlic, thyme, s&p.
3. Bake in 180 fan oven for 1/2 hr, turning once during cooking time.
4. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
5. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Recipe by Anna Gare from The Best In Australia

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