Harissa roasted spicey chicken

Prep: 5 mins
Cook: 90 mins
Harissa roasted spicey chicken
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

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