“Sun Burn and Marinades – paste it on a burnt ass or a barbecued chicken”…………….

….this was my formal introduction by my old Indian cooking mentor – Shivani Kherr to yogurt and it’s position in the universe and to this day I am indebted to everything thing she ever taught me especially this very simple idea. I consider it a mortal sin not to have at least 1 or 2 tubs of yogurt safely stashed in the fridge………for a barbecued chicken………..or a burnt ass.

Yogurt and Harissa Chicken

Serves 2

6 top quality chicken thighs skin on but trimmed a little
1 sweet red pepper
1 sweet yellow pepper

3 tbs Greek style yogurt
1 tbs harissa paste
2 tbs olive oil
Salt and cracked black pepper
1 tbs white wine vinegar

Again, and if you know me, this is a minimum effort maximum result dish – prep it, fire it, eat it!

Bounce off by mixing the marinade ingredients together in a deep bowl, sling in the chicken thighs and get them well coated. Cling and sling in the fridge for about 10 minutes – longer if you’re feeling the pull of the pub.

When you’re ready to roll, fire the oven up full tilt, slice and seed the peppers and lay them in a shallow oven dish then drop in the marinaded chicken thighs skin side up.

20-25 minutes and these bad lads will be browned, crispy and will have given out a lot of their fat which gives you a ready made sauce. If you have an aversion to fat then you can simply skim with a spoon leaving behind the essential juices…..but seriously……who you trying to kid, everyone loves chicken fat.

Serve with a crisp green salad – this is a dish that needs a cut through and now that Spring has officially sprung things will start to get greener and leaner!