Harissa-spiced chicken
Bring the robust avours of North Africa to your mid-week table with this easy to
make chicken dish.
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
Ingredients
4 large (800g) chicken thigh llets, trimmed, halved
1 tbsp harissa, Middle Eastern spice
3 assorted capsicums (green, red and yellow), chopped
1 red onion, roughly chopped
400g can diced tomatoes with herbs
1 cup natural Greek yoghurt
¼ cup mint jelly
Cooked rice and fresh mint, to serve
Method
1. Spray inner pot with canola oil. Coat both sides of the chicken in harissa and place into the base of the pot.
2. Arrange capsicum and red onion over the top of the chicken. Pour over diced tomatoes. Season with black pepper.
3. Close the lid. Select BAKE program, set time for 25 minutes and press START.
4. Meanwhile, combine yoghurt and mint jelly.
5. When cooking is complete, stand for 5 minutes. Remove the lid. Serve chicken over cooked rice. Top with mint yogurt and
garnish with fresh mint.
Cook’s note
Bake
Set valve to
“Bake” position.
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