Harissa Chicken Thighs with Coriander Sauce

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This simple but flavourful recipe combines the delicious flavours of spiced harissa chicken and zesty coriander sauce for the ultimate dish!
Main Course
6
40 mins
20 mins
1 hr
Main Course
6
40 mins
20 mins
1 hr

Ingredients

\8 chicken thighs, bone in
\2 tablespoons of olive oil
\2 tablespoons of harissa paste
\1 tablespoons of honey
\2 cloves of garlic, crushed
\1 lemon, juiced
\salt
\pepper

Coriander Sauce

\½ cup of Greek yoghurt, natural
\½ cup of mayonnaise
\1 packed cup of ground coriander, leaves and stalks, plus more to garnish
\2 spring onions, stalks, roughly chopped
\1 clove of garlic
\1 lime, juiced
\wedges of lime, to serve

Instructions

  1. Place the chicken thighs in a large bowl. Combine the olive oil, harissa paste, honey, garlic, lemon juice and salt and pepper in a small bowl. Pour over the chicken and toss to coat well with the marinade. Cover and refrigerate for at least 30 minutes.
  2. For the coriander sauce, put all ingredients in a blender, season with salt and pepper and blitz until smooth. Store in a small bowl in the fridge until you are ready to serve.
  3. Preheat your barbeque or frying pan with a little oil to medium high heat. Place chicken on the heat and cook for 6-8 minutes on each side or until cooked through. Remove from the heat and transfer to a serving platter.
  4. To serve, garnish with coriander leaves and lime wedges. Drizzle with the coriander sauce or serve the sauce alongside the chicken for everyone to serve their own.

Notes

If you don’t have harissa paste you can use sriracha sauce or your favourite spice mix as a replacement.   Free from gluten, nuts and dairy. Recipe credit: Chelsea Shine

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