Name: Crispy Harissa Chicken With Roasted Figs & Lemon Yoghurt
Yield: 4
Ingredients: For the chicken; 8 bone-in, skin-on chicken thighs; 8 fresh figs, halved; 2 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; Juice of ½ lemon; Salt and pepper; For the lemon yoghurt; 250g thick Greek yoghurt; Zest and juice of ½ lemon; 1 tbsp extra virgin olive oil; Pinch of salt; To finish; Large handful fresh mint and/or coriander; 30g pistachios, roughly chopped; ½ lemon

Ingredients

Tick off as you go

For the lemon yoghurt

250gthick Greek yoghurt
Zest and juice of ½ lemon
1 tbspextra virgin olive oil
Pinch of salt

To finish

Large handful fresh mint and/or coriander
30gpistachios, roughly chopped
½lemon

Method

8 steps

Step 1: Heat the oven to 210°C / 190°C fan.
Step 2: Mix the harissa, olive oil, cumin, paprika and lemon juice. Season with black pepper and a little salt, then rub all over the chicken thighs.
Step 3: Place the chicken on a baking tray, skin-side up. Roast for .
Step 4: Add the fig halves around the chicken and spoon some of the spicy roasting juices over the figs.
Step 5: Return to the oven for another , until the chicken is cooked through and the skin is deeply golden and crisp. The figs should be soft and jammy around the edges without completely collapsing.
Step 6: Stir together the Greek yoghurt, lemon zest, lemon juice, olive oil and salt.
Step 7: Spread the yoghurt across a large platter and arrange the figs and crispy chicken over the top. Spoon over a little of the harissa pan juice.
Step 8: Finish generously with fresh herbs, pistachios and a squeeze of lemon.

Method

8 steps

Step 1: Heat the oven to 210°C / 190°C fan.
Step 2: Mix the harissa, olive oil, cumin, paprika and lemon juice. Season with black pepper and a little salt, then rub all over the chicken thighs.
Step 3: Place the chicken on a baking tray, skin-side up. Roast for .
Step 4: Add the fig halves around the chicken and spoon some of the spicy roasting juices over the figs.
Step 5: Return to the oven for another , until the chicken is cooked through and the skin is deeply golden and crisp. The figs should be soft and jammy around the edges without completely collapsing.
Step 6: Stir together the Greek yoghurt, lemon zest, lemon juice, olive oil and salt.
Step 7: Spread the yoghurt across a large platter and arrange the figs and crispy chicken over the top. Spoon over a little of the harissa pan juice.
Step 8: Finish generously with fresh herbs, pistachios and a squeeze of lemon.

Crispy Harissa Chicken With Roasted Figs & Lemon Yoghurt

Ingredients

For the chicken

For the lemon yoghurt

To finish

Method

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Crispy Harissa Chicken With Roasted Figs & Lemon Yoghurt

Ingredients

For the chicken

For the lemon yoghurt

To finish

Method

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