A few weeks ago the lovely guys at Total yoghurt got in touch and asked if I fancied taking part in their #TryTotal challenge. Being a huge fan of total already I was intrigued to see what recipe and ingredients they’d send me. I also thought it’d make a good post for you guys as recipes always seem to go down well!
Yoghurt and Harissa Marinated Chicken
It’s a really delicious dish. I’ve cooked with yoghurt before but never added anything as thick as Total into my meals. I was worried that the harissa paste would be too spicy but mixed with the yoghurt it gave a really nice subtle spice, which you could easily make stronger or weaker by adding more/less paste.
125g of Total 2% Greek Yoghurt
3 Medium Chicken Breasts
1 tbsp Harissa Paste
2 Cloves of Garlic, Crushed
8 Mini Peppers, Sliced
1 Lemon, Quartered
400ml Chicken Stock
Small Fennel Bulb
Small Bunch of Mint
100g Pomegranate Seeds
1. Score the chicken a few times, then put into a large food bag/bowl with the harissa paste, greek yoghurt and garlic. Leave to marinate overnight, or for at least an hour.
2. Heat the oven to 190°C/375°F/Gas Mark 5. Put the peppers and lemon in an ovenproof dish with the chicken and bake for 30 minutes.
3. Bring the stock to the boil in a small pan, adding the quinoa and cook over a low heat. Be sure to keep it covered and cook until all the stock has been absorbed. Cool down for 10 minutes.
4. Rest the chicken for 10 minutes. Mix with the quinoa, radishes, fennel, mint and pomegranate seeds.
5. Serve & enjoy!