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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: 4 Ingredients (US & METRIC): 200g/ 7 oz greek yoghurt 2 tbsp rose harissa paste 3 cloves garlic, grated 50ml/ ¼ cup white wine vinegar or distilled malt vinegar 650g/ 1 ½ lb skinless boneless chicken thighs, sliced into strips 1kg/ 2.2 lb baby new potatoes, slice in half 3 tbsp olive oil Schwartz Harissa powder, to coat 1ltr/ 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 175ml/ 6 fl oz vegetable oil 100ml / 3 fl oz light olive oil For the coating: 180g/ 6 oz plain flour 60g/ 2 oz cornflour 1 tsp ground cumin ½ tsp ground coriander 1tsp sweet smoked paprika Get the full method here
