HARISSA AND MINTED YOGHURT CHICKEN WITH KUMARA

Using

Alexandra’s Harissa Mix

Ingredients

• 1 T Alexandra’s Harissa Mix

• 1 tsp ground cumin

• 1kg of chicken thigh fillets

• 1 handful of chopped mint leaves

• 1 cup plain yoghurt

• 1kg kumara peeled and diced

• 2 T olive oil (or argan oil available)

• Pinch of ground nutmeg

• Generous pinch of sea salt For the salad:

• Mixed lettuce leaves

• A squeeze of lemon juice

• A handful of chopped mint leaves

Method

Mix together the first four ingredients and coat the chicken. Pour the yoghurt over and leave to marinade for 2 hours in the fridge. Preheat the oven to 180°C. Lay the chicken on a rack over a baking dish and cook for 30 minutes or until juice runs clear. Meanwhile coat the kumara in olive oil, nutmeg and sea salt and bake for 20 minutes or until soft and golden. Mix the lettuce leaves with chopped mint and drizzle with lemon juice and olive oil. Recipe inspired by Hassan M’Souli from his book Make it Moroccan.

OTHER IDEAS FOR COOKING WITH HARISSA ...

• For harissa paste, mix 4T harissa with 1/3 cup hot water, leave 15mins then add 1 T olive oil and a squeeze of lemon.

• For a Parisian style sandwich, grill merguez or chorizo sausage and serve on toasted baguettes smeared with harissa paste. Add mayonnaise, mustard, rocket, chopped tomato and cucumber, chopped green olives, or roasted red capsicum.

• Add a dash to a Bloody Mary for a spicy kick.

• Add Harissa to bolognese or pizza sauce, or add to your favourite meatball recipe

• Mix with yogurt and use as a marinade for fish or chicken

• Stir into scrambled eggs or bean and lentil soups

• Stir harissa through grilled squid, prawns or scallops towards the end of cooking

• Stir through thick Greek yoghurt with some chopped flat leaf parsley and red onion to serve with toasted pita, flat breads or corn chips.