BBQ Chicken: Harissa and Preserved Lemon
Serves 4
Chicken
2 tbsp harissa
1 tbsp tomato pasta
2.5 tbsp honey
1/2 lemon juice
2 tbsp olive oil
1/2 tsp ground coriander
1/4 tsp paprika
2 garlic cloves, grated
2 preserved lemon, chopped
4-6 chicken thighs
Salt
Pepper
Cucumber Salad
1 cucumber, sliced
3 radish, on the mandolin
Pinch salt
Juice of 1 lime
1 tbsp coriander Seeds
1 tbsp fennel Seeds
Few sprigs of dill
Few torn mint leaves
Greek yoghurt to serve
Make the marinade by mixing the harissa, tomato pasta, honey, lemon and olive oil together. Add the chilli, coriander, paprika, garlic and preserved lemon.
Salt your chicken all over and rub it in well. Then pour over the marinade, cover and marinade in the fridge for 1-2 hours or overnight.
Turn your bbq on and try to aim to keep the closed lid temperature at 250C the whole time. Place your chicken on the bbq, close the lid and cook for 15-20 mins, turning every 5 minutes until it’s beautifully cooked.
Optional: cook down the marinade on the hob with a little butter, 150ml water and 1 tbsp red wine vinegar. Bring it up to boil and then simmer for 10 minutes. You can then spoon this on to the chicken when it’s done.
Put a little yoghurt on a plate. Top with the chicken, cucumber salad and a little of the harissa preserved lemon sauce.
