Charred harissa chicken and jammy onions grilled to perfection, served over lemony courgette grains with loads of herbs and a dollop of yoghurt. It's a belter.
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Serves
2
For The Chicken:
Boneless Skinless Chicken Thigh
White Onion
Garlic
Harissa
Olive Oil
Salt
Black Pepper
For The Herby Grains:
Courgette
Mixed Cooked Grains
Lemon
Olive Oil
Salt
Black Pepper
Fresh Dill
Fresh Flat Leaf Parsley
To Serve:
Skyr Natural Yoghurt
Serves
2
For The Chicken:
Boneless Skinless Chicken Thigh
White Onion
Garlic
Harissa
Olive Oil
Salt
Black Pepper
For The Herby Grains:
Courgette
Mixed Cooked Grains
Lemon
Olive Oil
Salt
Black Pepper
Fresh Dill
Fresh Flat Leaf Parsley
To Serve:
Skyr Natural Yoghurt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven grill to high.
Step 2.
Cut the chicken thighs into quarters. Peel and finely slice the onions. Grate the garlic.
Step 3.
Add the chicken, onions, harissa and grated garlic to a large bowl. Drizzle in some olive oil, season with salt and black pepper, and toss to coat.
Step 4.
Tip everything onto a baking tray and spread into an even layer. Slide under the grill on the top shelf and cook for 15–20 mins, turning halfway, until the chicken is cooked through and the edges are starting to catch.
Step 5.
While that grills, dice the courgette. Finely chop the dill and parsley.
Step 6.
Heat a drizzle of olive oil in a frying pan over a medium heat. Chuck in the courgette and fry for 6–8 mins until golden and soft, seasoning as you go.
Step 7.
Tip in the grains and stir through until hot. Take off the heat, then stir through the herbs and squeeze in the juice of half a lemon. Taste and tweak the seasoning if it needs it.
Step 8.
Serve the grilled chicken and onions over the herby grains with a big spoonful of Skyr yoghurt on the side.
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