chilli chicken

INGREDIENTS

  • 1 lemon, rind finely grated and juiced
  • 2 garlic cloves, crushed
  • 1 1/2 tablespoons harissa paste
  • 1 tablespoon extra virgin olive oil
  • 8 chicken thigh fillets

METHOD

Step 1

Preheat oven to 220C/200C fan-forced. Line a baking tray with sides with baking paper. Combine lemon rind and juice, garlic, harissa and oil in a bowl.

Step 2

Place chicken, in a single layer, on prepared tray. Spoon over lemon mixture. Season well with salt and pepper. Roast for 40 minutes or until chicken is browned and cooked through. Cool completely.

Step 3

Remove chicken from pan juices and place in an airtight container, discarding pan juices. Refrigerate for up to 3 days.