Prep 8 mins
Cook 35 mins
This is great hot or cold. Good for picnics. You could also use chicken drumsticks instead of quartering a whole chicken or chilli paste if you can't get harissa. Great with a side salad and a squeeze of lemon. From Donna Hay.
- 3 1⁄4 lbs chicken, quartered
- 1 tablespoon cornflour
- 1 cup plain yogurt
- 1 tablespoon harissa
- 1⁄3 cup mint, shredded
- 2 teaspoons ground cumin
- salt and pepper
- Preheat oven to 200°C.
- Make deep slits all over the chicken pieces.
- Blend the cornflour, yoghurt, harissa, mint, cumin, pepper and salt.
- Spread yoghurt mix over both sides of the chicken pieces.
- Place the chicken on a rack over a baking dish.
- Bake for 25-35 minutes or until cooked through and crisp and golden on the outside.
- Serve warm or cold.
This chicken is good. I did marinate it 24 hours. I also used dried mint. The flavor is nice, but still I feel there should be "something" that isn't there. This is probably more my own problem than that of the recipe. We are all different. Thank you for sharing this recipe with us.
A very nice chicken dish. I marinated overnight as other reviewers suggested. The chicken was very tender. 2nd recipe reviewed for PAC 2012
i agree that this should marinate for at least overnight to develop the flavor. it should also specify to use skinless chicken. i usually use chicken thighs with this recipe, and use dried mint. with the extra marination time, the flavor is really yummy. and as ozlolly says, good hot or cold.