Grilled chicken breasts with harissa, mint and yoghurt

We had some bits of boned chicken, mostly breasts in the freezer, and some home-made harissa sauce. We found this recipe in Nigel Slater’s Kitchen diaries. And that is what we had for tea, with boiled potatoes and a little salad.

INGREDIENTS:

  • Boned chicken, chicken breasts, chicken wings
  • 2 tsps harissa paste
  • 100ml greek yoghurt
  • 3 tbsp organic olive oil
  • a handful of mint leaves
  • Salt and pepper

METHOD:

  • Stir the harissa into the yoghurt and then beat in the olive oil with some salt and pepper to taste
  • Roll the chicken in the thick sauce, and then grill it until tender inside, with some slight browning on the outside
  • Done. I think this would work well on the barbeque in the summer, or with lamb chops. We are going to try it with goose breast as well.