Spiced barbecue chicken with hasselback potatoes, pickled red onion & rose harissa

A delicious meal to share with friends, with layers of flavour and texture. Get ahead by marinating the chicken and preparing the harissa yoghurt and pickled red onion the day before. The flavours will be even better.

Loving the Denby Pottery Studio Blue range. See more at https://www.denbypottery.com/studio-blue @denbypottery

CHICKEN Marinade

60 g Greek-style yoghurt

1 tbsp lemon juice

2 tbsp olive oil

2 garlic cloves, peeled and crushed

2 tbsp olive oil

1½ tsp ground cumin

1½ tsp ground coriander

¾ tsp sweet smoked paprika

½ tsp chipotle chilli flakes (or ¼ tsp chilli flakes)

1 tsp sea salt

½ tsp black pepper

8 chicken thighs (free range), deboned, skinned and quartered (or 4 chicken breasts)

4 metal skewers or bamboo sticks (soaked in water for 20 mins)

4 flatbreads or pitta bread

Pack of baby lettuce leaves


Mix together the marinade ingredients, add the chicken and stir to coat. Cover and leave to marinate for a couple of hours, ideally overnight, in the fridge.

Skewer the chicken pieces, leaving a little space between each to allow them to cook through.

Heat up the barbecue, carefully oil the racks, and add the chicken. Leave to cook for about 6 mins, until charred. Don’t be tempted to move them while they cook. Turn over, and cook for another 6 mins, until cooked through (juices should run clear, not pink).

Place on a serving plate, cover with tinfoil, and leave to relax for a few minutes while you heat the pitta bread on the barbecue.

Quick pickled red onion

200 ml apple cider vinegar

3 tbsp caster sugar

1 tbsp sea salt

2 bay leaves

2 tbsp coriander seeds

1 cinnamon stick

1 small dried chilli

5 peppercorns

1 large red onion, peeled and thinly sliced


Heat the vinegar, sugar, salt in a saucepan, until dissolved, then add the spices and leave to cool.

Add the onion, and leave overnight or longer for the flavours to develop.

Rose harissa yoghurt

140 g Greek-style yoghurt

1 tbsp rose harissa


Mix together and place in serving bowl.

Hasselback potatoes

12 Cyprus or Charlotte potatoes

Olive oil

Flaked sea salt


Place a potato between the handles of two wooden spoons on a cutting board and hold firm. Using a sharp knife, cut down every 2 mm to create thin, even slices (the handles prevent you from cutting through to the base, which you want to avoid).

Place the potatoes in a baking tray, drizzle over olive oil and add a few crystals of crunchy sea salt. Cook for 50 mins at 200 degrees / 180 degrees fan, basting occasionally with the oil.

The slices of potato will gradually open up, so pour the oil over the top to crisp.

Delicious on their own, or with the rose harissa yoghurt.

To serve

Put all the dishes in the centre of the table, and get stuck in. Cut the pitta in half, stuff with baby leaves, add a few pieces of chicken, a dollop of rose harissa and top with pickled red onion.

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