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Easy harissa roast chicken fajitas
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Total Time:
1 hour 30 minutes
Try flavorful Harissa with chicken for a delightful and easy fajita-style dish from North Africa. You'll be hooked!
Ingredients:
  • 2 heaped teaspoons harissa paste plus 1 teaspoon for rippling
  • red wine vinegar
  • 3 medium sweet potatoes (800g)
  • 1 x 400 g tin of chickpeas
  • 1.3 kg free-range whole chicken
  • extra virgin olive oil
  • 2 seasonal apples
  • 2 carrots
  • ¼ of a red cabbage
  • fresh mint optional
  • 6 wholemeal tortillas
  • 6 tablespoons natural yoghurt
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Spread harissa in a large roasting tray, then add vinegar, salt, and pepper. 3. Clean sweet potatoes, drain chickpeas, and add to the tray with the chicken. Mix well. 4. Roast chicken breast-side down for 1 hour 20 minutes, turning halfway and basting occasionally. 5. For the slaw, mix 2 tablespoons vinegar and oil in a bowl. Grate or slice carrots, apples, and cabbage. Add mint, toss in dressing, and season. 6. Once chicken is done, transfer to a platter with chickpeas and sweet potatoes. Drizzle with pan juices. 7. Warm tortillas in the oven for 1 minute. 8. Mix harissa into yogurt. 9. Shred chicken, assemble tortillas with all components. Enjoy!

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