Yoghurt and Harissa Matinated Chicken

I should have blogged about this ages ago. I was sent a bunch of ingredients from Total and set about making Yoghurt and Harissa Chicken straight away. I decided to create a Vine and a few Instagram photos for my entry to the #TryTotal Challenge.

Anyway, because this is such a tasty and healthy meal I thought I’d share it. The recipe came with my Try Total Challenge but I’ve lost it and have put together the way I now do it. I hope some of you enjoy it.

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What you need: Chicken, mint leaves, yoghurt, quinoa, fennel, mixed radishes, pomegranate, garlic, sweet peppers, lemon and Harissa paste

To make a dairy free version just swap out the yoghurt for Coyo.

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First you need to grab a food bag.

Blob 2 big scoops of yoghurt inside (it also works well with cream cheese) and then add 2/3 spoons of Harissa.

Add your chicken into the bag and secure it. If you want to score your chicken then you can do so, I tend to forget this but it’s worth doing.

Now you just need to squish it about ’til the chicken is covered – leave it in the fridge for a few hours, if you have the time.

Slice the peppers, lemon, garlic and anything else you fancy – I often add mushrooms and red onion.

Pop them all into a Pyrex dish and then add the marinated chicken.

Pop the dish of food into the oven to roast for about 25/30 mins on 200C.

Keep an eye on the peppers – when they start to curl and go brown you should check your chicken.

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Let your chicken do it’s thing in the oven.

Grab a pan and add a little quinoa. Cover with cold water then bring it to simmer. Turn the heat down and let it finish cooking for about 20 minutes.

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This next bit is easy.

Slice the radishes, fennel (half) and pull apart the mint leaves.

Make the salad look pretty on the plate then sprinkle over the pomegranate.

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Once everything is cooked add the chicken, peppers, quinoa and other tasty bits to the salad.

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There is enough food for 3 or 2 of you could have it over a couple of days.

I’m making another version of this tonight, with a few different ingredients. If it’s any good I’ll share it with you next week.

xxt

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