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Donal Skehan
Harissa Fried Chicken with Garlic & Herb Aioli | DonalSkehan.com
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Harissa Fried Chicken with Garlic & Herb Aioli

July 14

Addictive crispy chicken, fuzzy with harissa spice, this is a next level chicken dinner! Serve it with a crisp green salad lightly dressed or with roast potatoes like I do here. Any leftover aioli will keep in the fridge for 3 days.

  • serves Serves 4
  • time 1 hour

Method

  1. 1. Heat the oven to 200°c/ Fan 180°c/ 400°f/ Gas 6.
  2. 2. Mix the yoghurt, harissa paste, garlic and vinegar together and season well with sea salt and freshly ground black pepper. Add the chicken and set aside to marinate for 1 hour or overnight.
  3. 3. Put the potatoes in a roasting tin, drizzle with olive oil (or neutral oil if you prefer) and season generously with salt & pepper. Add a pinch of the harissa spice and roast for 45 minutes, turning once or twice, until golden and crispy.
  4. 4. Meanwhile, make the aioli. Put the herbs, garlic, vinegar and egg yolks in a food processor and blitz together. Gradually, with the motor running, drizzle in the oils until you have a smooth thick aioli, you may not need all the oil. Scoop into a bowl for serving.
  5. 5. Blend the dry ingredients for the coating together in a flat dish and season with salt and pepper. Heat the oil in a deep frying pan until it reaches 180°c/350°f on a meat thermometer.
  6. 6. Remove the chicken from the marinade, shaking off any excess, and coat all over in the flour mix. Dip back into the marinade and then once more in the flour mix and then into the hot oil and fry in batches for 5 minutes until golden and crisp. Drain on a plate lined with kitchen paper before dusting liberally with the harissa powder.
  7. 7. Once all the chicken is fried, serve with the crispy new potatoes and bright green herb aioli.

Ingredients

7 oz greek yoghurt 

2 tbsp rose harissa paste

3 cloves garlic, grated

¼ cup white wine vinegar or distilled malt vinegar

1 ½ lb skinless boneless chicken thighs, sliced into strips 

2.2 lb baby new potatoes, slice in half

3 tbsp olive oil 

Schwartz Harissa powder, to coat

34 fl oz vegetable oil, for frying 

Sea salt and freshly ground pepper

For the aioli:

2 large handfuls of mixed picked coriander, mint and parsley leaves 

2 garlic cloves, crushed

2 free range egg yolks

2 tsp white wine vinegar

6 fl oz vegetable oil 

3 fl oz light olive oil 

For the coating:

6 oz plain flour

2 oz cornflour

1 tsp ground cumin 

½ tsp ground coriander 

1 tsp sweet smoked paprika 

200g greek yoghurt 

2 tbsp rose harissa paste

3 cloves garlic, grated

50ml white wine vinegar or distilled malt vinegar

650g skinless boneless chicken thighs, sliced into strips 

1kg baby new potatoes, slice in half

3 tbsp olive oil 

Schwartz Harissa powder, to coat

1ltr vegetable oil, for frying 

Sea salt and freshly ground pepper

For the aioli:

2 large handfuls of mixed picked coriander, mint and parsley leaves 

2 garlic cloves, crushed

2 free range egg yolks

2 tsp white wine vinegar

175ml vegetable oil 

100ml light olive oil 

For the coating:

180g plain flour

60g cornflour

1 tsp ground cumin 

½ tsp ground coriander 

1 tsp sweet smoked paprika