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Harissa chicken with roast potato, carrot chips & minted gravy
Harissa chicken with roast potato, carrot chips & minted gravy
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Ingredients:
  • 1 x 1.9kg (size 19) whole chicken
  • 2 tsp onion powder
  • 2 tsp dry mustard powder
  • 2 tsp caraway seeds
  • 5.00 gm ground cumin
  • 1 1/2 tsp chilli powder
  • 36.40 gm peanut oil
  • Salt
  • 6 large kipfler potatoes, scrubbed, unpeeled, halved
  • 3 large carrots, peeled, cut into 1cm-thick chips
  • 2 chicken style or vegetable stock cubes, crumbled
  • 375ml (1 1/2 cups) boiling water
  • 20g butter
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 40.00 ml chopped fresh mint leaves
Instructions:
  • Preheat your oven to 190°C. Rinse the chicken cavity under cold water, then pat it dry with paper towels. Place the chicken in a roasting pan, tuck the wings under, and tie the legs together with unwaxed kitchen string. In a small bowl, mix onion powder, mustard powder, caraway seeds, cumin, and chili powder with half the oil. Season with salt, then rub this spice mixture over the chicken. Sprinkle with additional salt and roast in the preheated oven for 30 minutes.
  • Combine potatoes and carrots in a bowl. Drizzle with the remaining oil, sprinkle with salt, and mix well. Scatter the vegetables around the chicken in the roasting pan. Roast for 1 hour or until the potatoes and carrots are tender and the chicken juices run clear when pierced with a skewer in the thigh.
  • After turning off the oven, place the chicken, roast potato, and carrot chips in a heatproof serving dish. Cover loosely with foil and keep warm in the oven.
  • Pour pan juices into a heatproof jug, then skim off the fat with a metal spoon. Combine with stock cubes and boiling water. In the same pan used for cooking the chicken, melt butter over medium-high heat until foamy. Sauté garlic until fragrant. Add flour and cook until bubbly. Slowly pour in 125ml (1/2 cup) of the stock mixture, stirring to thicken. Gradually add the rest of the stock, stirring until smooth. Simmer gently for 5 minutes until slightly thickened. Strain and add mint, season with salt, and serve.
  • Present the chicken alongside roasted potatoes, carrot chips, and a drizzling of fresh minted gravy.

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