STEP 1.Preheat the oven at 240 degrees. Heat half of the oil in a large frypan over high heat. Season the chicken all over. Add half of the chicken, skin-side down, and cook for 5-6 minutes until the skin is golden and crisp. Transfer to a tray or plate.
STEP 1.Place the harissa and yoghurt in a bowl, season to taste and stir to combine. Transfer yoghurt mixture to a large, ovenproof baking dish. Place the chicken, skin-side up, on the yoghurt mixture and drizzle with extra olive oil.
STEP 1.Reduce oven temperature to 150°c. Bake chicken for 30-35 minutes until cooked through. The yoghurt mixture will curdle deliciously and split, leaving the curds and the chicken whey sauce. Scatter with coriander leaves, toasted almonds and spoon over some extra harissa.
calories per serving
190 g Fat22 g Protein5 g Carbs17 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment