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HARISSA AND ORANGE CHICKEN KEBABS

40 MINS, PLUS 3 HOURS MARINATING

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SERVES 4-6

— 8 chicken thighs, skinless and boneless — 150g Greek yogurt — 4 tbsp harissa

— ½ tsp ground cumin — 1 orange

— 2 garlic cloves

— 5 tbsp olive oil

— 3 carrots

— ½ bunch of mint

— ½ bunch of coriander — flatbreads, pickles and more yogurt to serve

Cut the chicken thighs into four pieces each, about 3-4cm in size.

In a large mixing bowl (big enough to hold the chicken pieces), mix together the yogurt, harissa and ground cumin. Finely grate in the zest of the orange and squeeze in the juice from half of it. Finely grate in both of the garlic cloves. Season with salt and pepper, and mix together with two tablespoon­s of olive oil. Stir in the chicken pieces, so they are all coated in the marinade and cover the bowl – or transfer the chicken and marinade to a ziplock bag. Leave in the fridge to marinate for at least three hours, or overnight if possible.

Just before you are ready to cook, take the chicken out of the fridge.

Coarsely grate the carrots. Pick and roughly chop the mint and coriander leaves. Toss together in a bowl and squeeze over the juice of the remaining orange half. Season generously with salt and pepper, and pour over three tablespoon­s of olive oil. Toss together and set aside.

Thread the chicken on to eight skewers, not pushing the pieces too close together so they have a chance to cook through.

Preheat a large griddle pan or large non-stick frying pan on a medium heat, or get your barbecue ready.

Cook the skewers for 6-8 minutes on each side, turning once with tongs, until gnarly on the outside and cooked through. Don’t be tempted to turn them or move them too much, as the marinade needs to form a crust. (You may need to cook them in batches, in which case you can let the cooked chicken rest on a plate, or on a tray in a low oven.) Transfer the chicken skewers to a plate, then serve with the herby carrots, and preferably also flatbreads, yogurt and pickles.

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