Perfect for a quick and simple family supper, if time allows pop the chicken into the marinade before leaving for work.

  • 45mins
  • 4
  • Easy

Ingredients

  • 8 chicken thighs
  • 150ml pot natural yoghurt
  • 2 tbsp harissa paste
  • 12 shallots, peeled
  • 1 packet mixed peppers, red, yellow & green, quartered, seeds and core removed

Method

Make cuts in the skin of the chicken thighs to let the marinade penetrate. Mix together the yogurt and harissa, toss into the chicken and leave to marinate in the fridge for 20 minutes or for several hours if time.

Pre heat oven to 200c/180c fan/gas mark 6. Place the chicken in a single layer in an ovenproof casserole or roasting tin. Add the peppers and shallots, sprinkle with a little oil. Cook for approximately 35 minutes until the chicken is golden, cooked through and piping hot and the shallots and peppers are nicely roasted.

Cook’s Tip: Delicious served with baby new potatoes tossed in a little butter or couscous mixed with finely chopped fresh coriander, mint and chopped dried apricots.

About The Author

Yorkshire Food & Drink

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments