Harissa chicken recipe
Sometimes after work, I just want a recipe that doesn't take much thought and this recipe is one of those. It is a variation of a Jamie Oliver recipe from his 5 ingredient cookbook. I like to add lots of vegetables to most of my main course recipes so that is the main adaptation here. You can really use any vegetables that will cook in the oven in about an hour, so mix it up to suit whatever is leftover in the veg drawer.
Ingredients - serves 2.
- One large or two small onions.
- One courgette.
- Yellow or red pepper.
- A few mushrooms.
- Other veg - I used half a butternut squash and two small potatoes.
- Two teaspoons of red wine vinegar.
- Two teaspoons of extra virgin olive oil (not shown in the picture).
- Two teaspoons of rose harissa paste.
- Four chicken thighs.
- Turn on the oven to 180 degrees (fan) or equivalent.
- Chop the soft vegetables that cook quickly into chunks.
- Chop the harder veg into smaller pieces so they cook more quickly. Both the butternut squash and the potatoes need to be chopped quite small.
- Grease a roasting tin.
- Place the veg into the tin.
- Score the chicken pieces and place on top of the veg.
7. Mix the oil, vinegar and harissa paste together in a bowl and add some ground pepper.
8. Pour this over the veg and chicken in the tin and give it a good mix through so that all of the veg and chicken is coated in the mixture.
9. Place the dish in the oven and roast for 50 minutes to an hour, or until the chicken is well cooked and the vegetables are tender. The squash was cut a bit too big here, so make sure you cut it small enough!
10. Just serve on its own - a one pot meal.