Tender succulent chicken thighs with a light spicy coating served in a soft bread roll with a harissa yoghurt sauce. Try to allow at least 2 hours for marinating as this helps to tenderise the chicken. The chicken can be left to marinate in the fridge for up to 24 hours.
Place the yoghurt in a shallow dish and season with a little salt and pepper. Open out the chicken thigh fillets and check for any tiny pieces of bone. Dip in the yoghurt and turn until well coated. Allow to marinate in the yoghurt for about 2 hours or overnight if possible.
Mix the yoghurt and harissa for the sauce together, chill until ready to serve.
When ready to cook. Place the flour in a shallow dish and add the herbs and spices. Mix well.
Remove the chicken from the yoghurt then dip into the seasoned flour until well coated.
Heat the oil in a large heavy-based pan and shallow fry the chicken for about 10 minutes each side until the chicken is cooked through. The juices will run clear when pierced with the tip of a knife. If you have a thermometer the centre of the chicken should be at least to 75℃ (167°F).
Drain on kitchen paper and serve in a bread roll with a few salad leaves and a dollop of the harissa yoghurt sauce.
Notes
Nutrition information is approximate (does not include seasoning with salt and pepper) and is meant as a guideline only.