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Green harissa chicken with roast artichokes
Green harissa chicken with roast artichokes
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Ingredients:
  • 6 (about 250g each) single chicken breasts on bone
  • Olive oil, to grease
  • 2 lemons, halved
  • 3 (about 1kg) globe artichokes
  • 5 (about 290g) bacon rashers, rind and excess fat trimmed, coarsely chopped
  • 1 bunch spring onions, stems trimmed to 10cm, halved lengthways
  • Salt & freshly ground black pepper
  • 1 lemon, extra, cut into wedges, to serve
  • 1 bunch fresh coriander, chopped
  • 20.00 ml ground coriander
  • 10.00 gm ground cumin
  • 20.00 ml caraway seeds
  • 2 large fresh green chillies, finely chopped
  • 1/4 tsp ground turmeric
  • 60ml (1/4 cup) olive oil
Instructions:
  • In a food processor, combine fresh coriander, ground cumin, caraway seeds, green chillies, and turmeric. While running, slowly drizzle in oil until a smooth paste forms.
  • In a large bowl, combine the harissa with the chicken, ensuring it is well coated. Cover with plastic wrap and refrigerate until needed.
  • Preheat your oven to 200°C and brush a large roasting pan with oil to lightly coat it.
  • Place a large saucepan filled with salted water over high heat and bring it to a boil. Then, add the lemon halves to the boiling water.
  • Prepare the artichokes by cutting each stem to 6cm and peeling away 2 layers of outer leaves until the base is yellow/green. Cut them in half and remove the choke near the base of the leaves. Boil the artichokes in water for 15 minutes or until almost tender. Drain and let cool for 10 minutes.
  • In a greased pan, arrange artichoke halves, bacon, and spring onions. Season with salt and pepper. Bake in a preheated oven for 30 minutes, turning once. Place chicken on top of the artichoke mixture. Continue baking for another 30 minutes, or until the chicken is golden and cooked through.
  • Plate the artichokes, spring onions, and bacon evenly among individual plates. Place the chicken on top of the vegetables and serve promptly with the lemon wedges.

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