Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing
Harissa is a North African spice paste that packs a punch of flavour, making it an incredible marinade for just about anything, including juicy tender harissa chicken thighs like in this recipe.
Marinate overnight if you have time to really infuse the flavour, otherwise try to marinate for at least an hour. Harissa chicken is incredible when grilled on a BBQ as the marinade chars really nicely. Add the creamy pumpkin and avocado with a sharp tangy mint yoghurt and you’ve got a great casual dinner! Harissa paste is readily available at most supermarkets, but it’s also easy to make yourself – there’s a recipe below.
Harissa chicken and pumpkin
- chicken thighs 6-8 boneless and skinless
- harissa paste* ½ cup
- olive oil 2 tablespoons
- runny honey 1 tablespoon
- pumpkin 1kg peeled, cut into 2cm chunks
- red onions 2, peeled and quartered
Garlic mint yoghurt dressing
- garlic 1 small clove, finely minced
- mint ¼ cup finely chopped
- natural unsweetened yoghurt ½ cup
- lemon juice of 1
- extra-virgin olive oil 1 tablespoon
- salad leaves 4 handfuls
- avocado flesh of 1 firm ripe, diced
- mint ½ cup torn
- pistachios ¼ cup, chopped
- Combine half of the Harissa paste with the chicken and leave to marinate for an hour (or overnight in the fridge).
- Preheat oven to 200 degC/390 Fahrenheit. Line an oven tray with baking paper.
- Combine remaining Harissa paste with olive oil and honey and toss with pumpkin and red onion wedges in prepared tray. Season with salt and pepper and roast until caramelised, about 30 minutes.
- Combine all yoghurt dressing ingredients and season to taste with salt and pepper.
- Heat a drizzle of oil in a fry pan (or pre-heat BBQ) on medium heat. Cook marinated chicken thighs for 3-4 minutes each side or until cooked through. Set aside to rest for 5 minutes.
- To serve, gently toss salad leaves with pumpkin, onion, avocado, mint and a drizzle of extra virgin olive oil and lemon juice. Divide between plates. Top with 1-2 chicken thighs. Dress with yoghurt dressing and garnish with pistachios.
In a small food processor, blend 3 cloves garlic, 1-2 large red chillies, chopped, 2 ½ teaspoons crushed cumin seeds, 2 teaspoons crushed coriander seeds, 3-4 tablespoons olive oil, 3 tablespoons tomato paste, 1 teaspoon brown sugar, juice of ½ lemon and 1 teaspoon salt until well combined. Makes about ½ cup