Using Alexandra’s Harissa
800g chicken thighs
2 Tbsp Alexandra’s Harissa
3 Tbsp olive oil
2 Tbsp greek yoghurt
Preheat the oven to 220 degrees C.
Whisk the harissa and yoghurt in a bowl, then whisk in the olive oil. It will curdle slightly, which is what it should look like. Season to taste with salt and pepper, then coat the chicken pieces in the marinade and allow to sit for at least 10 minutes.
Lay out the marinated chicken pieces, well spaced apart on a large baking sheet. Bake in hot oven for 5 minutes.
Then lower the temperature to 180 degrees C and cook for another 12-15 minutes. Place under the grill for a further 2-3 minutes to give it extra colour and cooked through completely.
Serve with yoghurt and fresh herbs.
Recipe inspired by Ottolenghi.