Main Meals

Sally Obermeder’s Roast Harissa Chicken

18 August, 2018 . 0

As the weekend rolls around, opt for a meal that delivers big points on flavour and takes no time to pull together, just like this fiery chicken dish.

Ingredients

2 tbs olive oil
4 chicken thigh cutlets (free-range, organic) skin on
55g (1/4 cup) harissa paste
2 lemons, cut into wedges
2 medium cobs steamed corn, to serve
1 cup tzatziki (optional), to serve

Method

Step 1.
Preheat the oven to 200C (400F). Lightly grease a baking tray with olive oil. Rub the olive oil and harissa paste all over the chicken, including under the skin. Season with salt and pepper.

Step 2.
Put the chicken and the lemon wedges on the prepared tray and bake for around 50 minutes (or until done), turning over every 15-20 minutes, so that the skin side is up for the final 15-20 minutes of cooking.

Step 3.
Remove from the oven and leave to rest for 10 minutes.

Step 4.
Serve immediately with corn and tzatziki (if using).

Serves 4