Harissa thighs with haloumi-and-pepper salad

harissa chicken thighs
Prep time
105min
Cook time
30min
Serves
4

Harissa, a hot chili paste traditionally used in North Africa, adds spicy flavour to this exotic chicken salad.

Ingredients:

Chicken
  • 1 x pack chicken thighs
  • 150ml harissa paste
  • 30ml lemon juice
  • 30ml olive oil
  Salad
  • 1 block of haloumi cheese, sliced into 0.5cm-thick pieces
  • 2 red peppers, sliced
  • 600g cherry tomatoes
  • 30ml red wine vinegar
  • 10ml olive oil
  • 15ml wholegrain mustard
  • 15ml lemon juice
  • 15g Italian parsley, chopped
  • salt and pepper

Method:

Chicken
  • Place the chicken in a bowl.
  • Combine the harissa paste, lemon juice and olive oil. Season to taste and pour over the chicken. Toss to combine and allow to marinate for at least 1 hour.
  • Braai over a medium-low heat until caramelised and cooked through. Turn regularly.
  Salad
  • Grill the haloumi pieces until they’re slightly charred on both sides.
  • Put the red pepper and tomatoes into a salad dish and top with the grilled haloumi.
  • Mix the vinegar, olive oil, wholegrain mustard and lemon juice. Season with salt and pepper.
Drizzle the dressing over the salad and garnish with chopped parsley.