Spicy Indian chicken
- 500 grams chicken thigh fillets
- 125 grams natural yogurt
- 500 grams Emelia’s Harissa
- wooden / metal skewers
Dice the chicken thigh fillets into 2cm chunks.
In a medium size bowl mix together the yogurt & harissa, toss the diced chicken through the marinade, cover with cling wrap and let sit in the fridge for a few hours or overnight.
Place the marinated diced chicken onto skewers then cook under the grill, on the BBQ or in a hot fry pan with a bit of oil. Make sure you turn them regularly while cooking to prevent sticking or burning, continue to cook till cooked all the way through.
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