8 chicken thighs,
150ml pot natural yoghurt,
2 tbsp harissa paste,
Derbyshire offenders - from Chesterfield to Alfreton, Matlock, Belper and Ilkeston - in court
Stonemason pleads with council to allow home in Derbyshire village 'taken over by holiday homes'
Praise for staff at Chesterfield’s Batch House - as investigation continues after 'horrific' crash
Four men charged in connection with raid on cash machine at Chesterfield petrol station
14,000 visitors flock to hottest Ashover Show on record captured in 25 photos
12 shallots, peeled,
1 packet mixed peppers, red, yellow & green, quartered, seeds removed.
Make cuts in the skin of the chicken thighs to let the marinade penetrate. Mix together the yogurt and harissa, toss into the chicken and leave to marinate in the fridge for 20 minutes or for several hours if time.
Pre heat oven to 200c/180c fan/gas mark 6. Place the chicken in a single layer in an ovenproof casserole or roasting tin. Add the peppers and shallots, sprinkle with a little oil. Cook for approximately 35 minutes until the chicken is golden, cooked through and piping hot and the shallots and peppers are nicely roasted. Cook’s Tip: Delicious served with baby new potatoes tossed in a little butter or couscous mixed with finely chopped fresh coriander, mint and chopped dried apricots. Serves: 4 .
Prep time: 10 minutes.