Recipe #12 Harissa chicken traybake

We fell in love with Middle Eastern food in Paris… We fell in love with everything food in Paris!!! Our son Brandon lived in France for 4 months and insisted that when we went to Paris that we sample this amazing cuisine!! Since Brandon shares a love of good food and cooking with us we knew we had to try it!! It was SO good!!

Our cooking adventures have been spending a lot of time in the Italian cuisine so we decided we had to try and make something from the Middle East!!

Tonight we made Chicken Harissa… so flavourFULL (spelling intended) it was so well rounded, aromatic, spicy but not hot and had a hint of floral!! We love spicy food and I (Michelle)love floral so when we saw that this recipe called for Rose Harissa we had to try it!! I actually thought Harissa was originally middle eastern which is what drew us to this recipe after a quick google search I discovered it’s not, it’s North African. While Harissa is not technically Middle Eastern it is often used in middle Eastern Cuisine. The recipe was really easy and we served it with basmati rice. The next time we make “Middle Eastern” it will actually be Middle Eastern 😂

Recipe #12 down 94 to go

#davisfoodieadventures #foodie #foodstagram #foodiesofinstagram #amaturefoodie #culinaryadventures #glutenfree #family #paris #middleeastern #northafrican #jamieoliver #5ingredients

Jamie Oliver’s 5-ingredient harissa chicken traybake

Preparation time : 9 mins

Cooking time : 45 mins

Servings : 4

Ingredients

• 4 mixed – colour peppers

• 2 red onions

• 1 1.2 kg whole free – range chicken

• 4 tsp rose harissa – heaped

• 4 sprigs of fresh mint

Method

Preheat the oven to 180°C/350°F/gas 4.

Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.

Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.

Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.

Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up. 

Nutritional information:

Calories – 297kcal

Fat – 11.4g

Sat fat – 2.7g

Protein – 35g

Carbs – 13.9g

Sugar – 12.2g

Salt – 0.9g

Fibre – 5.8g

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: