Grilled Chicken with Harissa and Mint

Page 203

(2 reviews)

Tags: easy chicken mint harissa roast roast chicken

Recipe Review

We liked this pretty well. I didn't follow the recipe all that closely, but Slater's recipes aren't really for following closely, I think.

I used smallish thighs rather than legs and didn't feel like boning them - just skinned them.

My sauce/paste did not look at all curdled as he describes and I can't think why it would (yogurt, harissa, olive oil).

Cooked the thighs under the overhead gas grill. (Ran out of gas in the middle, so don't know exact timing; was something like 10min per side.)

If you have time, it might be interesting to let the meat marinate for an hour or so in the paste, although we thought it was fine without. Oh the other hand, this is a quick dish, and marinating would take away from that.

Don't really see the need of mint leaves scattered on the cooked meat. I did this, but ended up with most of them in the salad (Zucchini and Feta Cheese Salad) and the rice.

A do-again.

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