Harissa Chicken

This was a last minute dish, inspired by what was in the fridge and a vague recollection of something I had read somewhere. We are trying to eat up the contents of the fridge and freezer at the moment as we are off on holiday on Saturday. The yogurt in the marinade kept the chicken nice and juicy though, and there was a good kick from the harissa, without it being too hot. Definitely one to repeat, and it would be particularly good cooked on the barbeque. The recipe is pretty fluid, depending on what you have to hand, and particularly the heat of your harissa.

Harissa Chicken
Serves 2

6 mini chicken fillets (boned thighs would be good too, or breasts cut into strips)
2 tbsp natural yogurt
2 tsp harissa paste
Small drizzle of olive oil
Juice of half a lemon
Salt and pepper

Mix all of the ingredients in a shallow dish, add the chicken and leave to marinate for as long as you can. I made this up in the morning and left it in the fridge all day.

Heat a griddle pan until smoking, and then cook the chicken, shaking off the excess marinade. Eat immediately with salad, or in our case courgettes.