Harissa and yoghurt chicken with quinoa - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Harissa and yoghurt chicken with quinoa By You Magazine - March 7, 2021 Skinless, boneless chicken thighs are a great option as they can be cooked quickly, as in this recipe, or can stand up to slower cooking in curries and stews without drying out. Maja Smend SERVES 4 PREPARE 15 MINUTES COOK 25 MINUTES 6 tbsp Greek strained yogurt 3 tsp harissa paste (Belazu Smoked Chilli Harissa is great) 6 skinless, boneless chicken thigh fillets 2 red peppers, deseeded and thickly sliced 2 small red onions, peeled and cut into thin wedges 2 tbsp olive oil 500g cooked quinoa (from 175g uncooked quinoa) 1 lemon, juice of 1⁄2 and the rest cut into wedges 2 red chicories, leaves separated and roughly sliced Large handful flat-leaf parsley, roughly chopped 3 tbsp toasted flaked almonds Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. Mix 2 tbsp yogurt and 2 tsp harissa in a resealable food bag or mixing bowl. Add the chicken thigh fillets and coat in the marinade. Set aside for at least 15 minutes or up to 12 hours. Meanwhile, toss the red peppers and onions with the olive oil and spread out on the lined baking tray. Roast for 15 minutes. Stir the quinoa into the vegetables and squeeze over the lemon juice. Season and roast for another 10 minutes. Heat a griddle pan over a high heat. When smoking hot, cook the chicken thighs for 5 minutes on each side until nicely charred and cooked through. Toss the chicory and parsley through the quinoa and divide between plates. Slice the chicken and arrange on top, scattered with the toasted almonds. Swirl the remaining 1 tsp harissa through the remaining 4 tbsp yogurt and serve alongside, with extra lemon wedges for squeezing over. TIP Harissa is a fragrant North African chilli paste bolstered with garlic and spices. Shop-bought versions can vary greatly in heat, so taste a little before adding to the marinade and adjust how much you use accordingly. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved