Harissa and yoghurt chicken


Serves: 4
Time to make: 55 mins, prep 15 mins, cook 35-40 mins
Total cost: $11.36 / $2.84 per serve

  • 600g chicken thigh cutlets (with bone in), skin removed
  • 1/2 cup low-fat natural yoghurt
  • 1 tablespoon harissa (see note)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 cup frozen peas
  • 1 1/2 cups steamed brown rice
  • 1/2 cup fresh mint leaves
  • 1/2 small red capsicum, shredded
  • 2 green onions, shredded


Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. In a large bowl, combine yoghurt, harissa, cumin and coriander. Add chicken and coat with mixture.

Step 2 Arrange cutlets on baking tray. Bake for 35–40 minutes, or until chicken is golden and cooked through.

Step 3 Meanwhile, steam peas and combine with cooked rice and mint. Serve rice topped with chicken, garnished with shredded capsicum and green onion.

HFG tip

Harissa is a Moroccan-style chilli paste. You can find it in delis or Middle Eastern specialty stores. If you can’t find harissa, substitute an equal amount of peri-peri sauce. Note, however, that peri-peri sauce is not gluten-free.

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