Ingredients

The following ingredients have 4 Servings
  • 150 ml full-fat natural yoghurt or Greek style natural yoghurt
  • 4 chicken thigh fillets
  • 50 g plain flour
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • pinch ground nutmeg
  • pinch sugar
  • salt and freshly ground black pepper
  • 4-8 tbsp rapeseed oil (for shallow frying)
  • 100 ml full-fat natural yoghurt or Greek style natural yoghurt
  • 1 tsp harissa
  • 4 soft bread rolls or burger buns
  • salad leaves

Instruction

  • Place the yoghurt in a shallow dish and season with a little salt and pepper. Open out the chicken thigh fillets and check for any tiny pieces of bone. Dip in the yoghurt and turn until well coated. Allow to marinate in the yoghurt for about 2 hours or overnight if possible.
  • Mix the yoghurt and harissa for the sauce together, chill until ready to serve.
  • When ready to cook. Place the flour in a shallow dish and add the herbs and spices. Mix well.
  • Remove the chicken from the yoghurt then dip into the seasoned flour until well coated.
  • Heat the oil in a large heavy-based pan and shallow fry the chicken for about 10 minutes each side until the chicken is cooked through. The juices will run clear when pierced with the tip of a knife. If you have a thermometer the centre of the chicken should be at least to 75℃ (167°F).
  • Drain on kitchen paper and serve in a bread roll with a few salad leaves and a dollop of the harissa yoghurt sauce.