Harissa Yoghurt Marinated Chicken with Charred Nectarines, Fennel, Tomato, Feta Salsa & Mint Dressing

Emma Nkunzana, Nectarines, Peaches

Serves: 6
Prep Time: 20 minutes, plus marinating time
Cooking time: 40 minutes

Ingredients

  • Chicken
  • 2 Tbsp (30ml) harissa spice or paste
  • ⅓ cup (80ml) full cream yoghurt
  • 1 Tbsp lemon juice
  • 800g chicken thighs
  • 2 nectarines or peaches, quartered
  • 1 fennel bulb, sliced
  • 2 tomatoes, diced
  • 100g feta, crumbed

Dressing

  • 2 Tbsp full cream yoghurt
  • 2 Tbsp mint
  • 1 Tbsp olive oil
  • 6 – 8 Soft corn tacos

Method

  1. Combine the yoghurt, harissa, lemon juice, and salt, and mix until well combined.
  2. Add chicken and coat with yoghurt marinade.
  3. Allow to rest, covered for 30 minutes or up to overnight in the fridge.
  4. Braai chicken on medium coals for 20 – 30 minutes, turning every 5 to 8 minutes.
  5. If the chicken was refrigerated, bring it to room temperature before cooking.
  6. Cut nectarines and fennel into quarters, char on the fire rotating every minute for about 4 minutes.
  7. Dice nectarines once charred.
  8. In a bowl combine tomatoes, feta, charred fennel and nectarines.

Dressing

  1. To make dressing, add mint, olive oil, yoghurt into a food processor and blitz till smooth.
  2. Add a teaspoon of feta brine to loosen the mixture up if needed.
  3. Slice or shred chicken and serve in a warm taco with nectarine salsa and a drizzle of the mint dressing.