Herby Harissa Chicken

Serves 4

3 red chillies, deseeded, chopped roughly

6 cloves garlic, chopped roughly

2 tsp paprika

1 tsp ground cumin

40g bunch fresh coriander

40g bunch fresh parsley

20g fresh mint leaves

Juice of 2 lemons

100 ml Extra Virgin olive oil

½ tsp salt

2 x 125g tubs Greek yoghurt

4 chicken breasts

1.  Fry the chilli and garlic in a little oil for a couple of minutes, then add paprika and coriander and fry for a further minute to toast the spices.

2.  Put the coriander, parsley, mint, lemon juice, olive oil and salt in a food processor or blender. Add the chilli garlic mix and whizz until all finely chopped and well blended.

3.  Mix the herb blend with the Greek yoghurt. 

4.  Put half of the herby yoghurt sauce into the bottom of a large casserole dish or baking tray, add the chicken breasts, top with the remaining sauce, turning the chicken breasts over several times to coat well. 

5.  Put the dish in the oven, preheated to 180ºC, for 30 - 35 minutes, or until the chicken is cooked through.

Serve with couscous or rice, with the sauce spooned over.