Harissa chicken

This dish has become one of my favourite meals to cook.  It's another recipe from Persiana Everyday. I have lovely memories of meals in the garden on warm summer evenings last year with friends. I would serve the chicken on a large platter with the potatoes on the side and some flatbread and Greek yoghurt, with a sprinkling of coriander and some shredded spring onions.  It’s so easy to prepare and requires no real skills, but somehow seems impressive and special . The photo above was a birthday meal the other evening, with individual dishes of fenugreek potatoes and a beautiful fig, beetroot and walnut salad . A Persian feast indeed . 

Ingredients

1kg boneless, skinless chicken thighs (I use skinless chicken fillets)
2 heaped tbsp rose harissa
150g Greek yogurt
Finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper

To serve (optional):Flatbreads

Coriander leaves
Thinly sliced spring onions
Lemon wedges

Method

Preheat the oven to 220C Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.