Be sure to serve with gluten-free flatbreads, to keep this gluten-free.
Ingredients
500g Jersey Royal or new potatoes
2 cloves of garlic
1 lemon
1 tablespoon rose harissa
olive oil
6 heaped tablespoons natural yoghurt
1 large red onion
4 higher-welfare skinless boneless chicken thighs
2 little gem lettuces
extra virgin olive oil
optional: flatbreads, to serve
Method
- Preheat the oven to 180°C/350°F/gas 4. Halving any larger ones, cook the potatoes in a pan of boiling salted water for 15 minutes, or until just tender, then drain and cool slightly.
- Meanwhile, finely grate the garlic cloves and lemon zest, mix with the harissa, 1 tablespoon of olive oil, 2 tablespoons of the yoghurt, a good squeeze of lemon juice and a pinch of sea salt and black pepper.
- Peel the onion, cut into wedges, then separate into petals. Cut the chicken thighs into quarters. Toss the chicken, onions and potatoes in the dressing, thread onto 4 skewers and place on a baking tray.
- Bake for 40 minutes, or until gnarly and cooked through, turning and basting halfway.
- Finely shred the lettuce. Drizzle the skewers with a little extra virgin olive oil and serve with the lettuce, remaining yogurt and lemon wedges for squeezing over. Great served in a warm flatbread too, if you like.
You could swap the rose harissa for regular harissa, if that’s what you have in the cupboard.
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