Harissa & Lemon Roasted Chicken Thighs

Ingredients

• 1kg boneless, skinless chicken thighs

• 2 heaped tablespoons rose harissa

• 150g Greek yogurt

• finely grated zest and juice of 1 unwaxed lemon

• Maldon sea salt flakes and freshly ground black pepper

Rice

• 300g basmati rice

• 450ml cold water

• Finely grated zest and juice of

• 2 unwaxed lemons

• 3 tablespoons dried dill

• 3 tablespoons dried chives

• 1 tablespoon garlic granules

• 1 teaspoon ground turmeric

• 30g salted butter, roughly cut into cubes

• Maldon sea salt flakes and freshly ground black pepper

To serve

• coriander leaves

• thinly sliced spring onions

• lemon wedges

• ground black pepper

Method

Preheat the oven to 240 °C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.

Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.

Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.

Meanwhile, cook the rice. Put the rice and water in a medium saucepan. Add all the ingredients, season generously with salt and pepper, then stir in the butter.

Place over a very low heat, cover the saucepan with a lid and cook without stirring for 30 minutes or until the rice on top is soft and tender. Fluff up with a fork.

Serve the chicken with rice, Greek yoghurt, coriander leaves, sliced spring onions and lemon wedges.

Recipes extracted fro, Persiana Everyday by Sabrina Ghayour, published by Aster.