Harissa and yoghurt make a simple but effective marinade for chicken, keeping the meat tender as it cooks. Grilling the chicken alongside nectarines and fennel brings out their natural sweetness and adds a light char that balances the spice. Recipe compliments of Juicy Delicious.

Serves: 6 | Prep time: 20 minutes, plus marinating time | Cooking time: 40 minutes

Ingredients

Chicken

• 2 tbsp harissa spice or paste
• ⅓ cup full-cream yoghurt
• 1 tbsp lemon juice
• 800 g chicken thighs
• Salt, to taste

Salsa

• 2 nectarines or peaches, quartered
• 1 fennel bulb, sliced
• 2 tomatoes, diced
• 100 g feta, crumbed

Mint dressing

• 2 tbsp full-cream yoghurt
• 2 tbsp fresh mint
• 1 tbsp olive oil

Method

1. In a bowl, mix the yoghurt, harissa, lemon juice and salt until combined.
2. Add the chicken and coat well in the marinade.
3. Cover and rest for at least 30 minutes, or refrigerate overnight.
4. Bring the chicken to room temperature if it has been chilled.
5. Braai over medium coals for 20 to 30 minutes, turning every 5 to 8 minutes, until cooked through and lightly charred.
6. Place the nectarines and fennel on the fire and char, turning every minute, for about 4 minutes.
7. Once charred, dice the nectarines and add to a bowl with the fennel, tomatoes and feta.
8. To make the dressing, blitz the yoghurt, mint and olive oil until smooth, loosening with a little feta brine if needed.
9. Slice or shred the chicken.
10. Serve the chicken in warm tacos with the nectarine salsa and a drizzle of mint dressing.