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Harissa roast chicken with chickpeas and feta
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Roasted chicken marinated in honey, harissa, and cumin, served with fresh mint and creamy feta.
Ingredients:
  • 30.00 ml harissa paste
  • 14.40 gm honey
  • 1 lemon, halved
  • 60ml olive oil
  • 1.8kg whole chicken, jointed into 4
  • 1 onion, sliced
  • 1 tsp cumin seeds, lightly crushed
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 truss tomatoes, seeds removed, chopped
  • 100g soft feta, crumbled
  • 1/4 bunch mint, leaves picked
Instructions:
  • Preheat oven to 200C. Combine harissa, honey, lemon zest, lemon juice, and 1 tablespoon of oil in a bowl. Leave aside.
  • In a shallow flameproof casserole, heat the remaining 2 tablespoons of oil over medium heat. Season the chicken with salt, then cook skin-side down for 4-5 minutes until golden. Remove from casserole and set aside.
  • - Cook the onion in the casserole for 3-4 minutes until softened. - Introduce the garlic and cumin seeds, and cook for 1-2 minutes until fragrant. - Combine the chickpeas and tomato, stirring well. - Brush the chicken pieces with harissa sauce. - Add the chicken, skin-side up, on top of the chickpeas in the casserole. - Roast for 35-40 minutes until dark golden and cooked through.
  • Sprinkle the feta and mint over the dish, then drizzle the juice from the remaining lemon half before serving.

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