Harissa roasted spicey chicken
Prep:
5 mins
Cook:
90 mins
Delicious alternative to to the traditional Sunday roast.
1600g chicken
1 tbsp harissa paste
150g natural yogurt
Salt and pepper
Preheat the oven to 180°C/350°F/Gas 4.
Mix the natural yoghurt, harissa paste and seasoning in a small bowl.
Spread over the whole chicken - if you really want to be thorough, you could lift up the skin and push the spice yoghurt under the skin. Roast the chicken for 90 minutes.
When cooked, remove from the oven and cover in foil for around 15 minutes resting time before carving.
Make the Moroccan cous cous salad – recipe and directions here.
Carve the chicken into thin slices, removing the brown meat from the legs and thighs. Serve the couscous with the chicken on top and garnish with fresh coriander.
This is a great dish as is, but if you want to make it go further, serve with a dressed fresh green salad.
Serves
6
Preparation Time
5 minutes
Cooking Time
90 minutes
Main ingredients
Chicken
Recipe Type
Easy, Family Dinners, Healthy
Cuisine
Moroccan
Special Info
Nut free, Egg free, Pregnant Mums
Level of Difficulty
Easy
