Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe
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| Photo: Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt |
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe. Enjoy the good taste of Arabic Food and learn how to make Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt.
I start this recipe by making my own harissa & chermoula pastes. These days you can buy delicious pre made condiments & marinades from your local gourmet store, but I love to start from scratch and make my own, as fresh is always best.
Serves 4 to 6
Ingredients
Harissa
3 Large, roasted Red capsicums peeled and deseeded
1 small Red chilli
2 Cloves Garlic
2 tablespoons roasted and ground cumin seeds
2 tablespoons roasted and ground coriander seeds
½ teaspoon Salt
½ teaspoon Sugar
1/3 cup vegetable oil
Chermoula Chicken
8 chicken thighs skinless and boneless
Chermoula Marinade
¼ cup Harissa from jar or see recipe
½ cup chopped Parsley
½ cup chopped Mint
½ cup chopped Coriander
2 Cloves Garlic
½ teaspoon Cinnamon
1 small Lemon roughly chopped, seeds removed
¼ cup vegetable oil
1 teaspoon sea salt
Roasted vegetables
2 Red Onions chopped into quarters
800 g Sweet potatoes cut into 2cm slices
3 parsnips each cut into 4
2 red capsicums cut into thick strips
2 tablespoons Olive Oil
2 Cloves chopped Garlic
1 tablespoon chopped Thyme
Salt & Pepper
Minted Yoghurt
½ cup Yoghurt
Sugar
Salt
Lemon
5 finely sliced Mint leaves
Method
Harissa
1. Blend all ingredients together in blender until smooth
2. Taste for chilli factor and seasoning.
Chermoula Chicken
1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
3. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.
Chermoula Marinade
1. Blend all marinade ingredients together in blender until smooth.
Minted Yoghurt
1. Combine all together.
Middle Eastern Chicken Thighs
1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Par boil parsnips for 8 mins then toss all vegetables together in a bowl with oil, garlic, thyme, s&p.
3. Bake in 180 fan oven for 1/2 hr, turning once during cooking time.
4. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
5. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.
Recipe by Anna Gare from The Best In Australia
More Arabic Food Recipes:
Moroccan Chicken with Squash and Dried Plums
Moroccan Chicken Thighs
Moroccan-style chicken with lentils
Chicken, harissa and aubergine tagine
Chicken tagine with apricots
Middle Eastern Chicken Pot and Butter-Nut Couscous
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