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Harissa Roasted Chicken with Chickpeas

The tender slow cooked harissa roasted chicken with chickpeas is simple, fragrant and a delightful dinner.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 4 people

Ingredients

  • 1 lemon juice and zest of
  • 1½ tbsp. Harissa paste
  • 2 tsp. Clear honey
  • 60 ml olive oil
  • 1 Onion sliced
  • 2 Garlic cloves crushed
  • 2 Tomatoes deseeded and roughly chopped
  • 1 in Whole chicken cut in to 4 – 2 each of Legs and Breast with bone in
  • 1 tsp. cumin seeds
  • 2 400 g Tin chickpeas drained
  • Salt and Pepper
  • 100 g Feta cheese
  • Sprigs Fresh mint

Instructions

  • Whisk the lemon zest, half the lemon juice, honey and a tbsp. of the oil in a bowl and set to the side.
  • Heat the remaining oil in a flameproof casserole dish over a medium to high heat and then cook the chicken pieces skin side down until golden brown and crispy (about 4-5 minutes), turn and cook for a further 2 minutes. Remove from the pan and place to one side.
  • In the same pan lower the heat slightly and cook the onion for about 5 minutes until soft then add the garlic and cumin seeds for about a minute until fragrant.
  • Stir the chickpeas and tomatoes into the onions and season lightly with salt and pepper. Place the browned chicken on top of the chickpeas and brush with the harissa spice marinade. Don’t be shy here, as the chicken will absorb all of the flavours.
  • Place the casserole dish in to the pre-heated oven and cook for 35-40 minutes until the chicken is cooked. See note*.
  • Once cooked, serve the chickpeas as a base with the chicken on top and sprinkled with crumbled feta and mint sprigs. I also served this dish with some creamy mashed potato.

Notes

*The chicken is cooked when a skewer tips is pressed in to the thickest part and the juices run clear.
This recipe is direct from July’s edition of delicious magazine.