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Harissa baked chicken
Makes 4-8 Starters and mains
Ingredients
- 2 chickens, halved or quartered (ask your butcher to do this)
- 2tbsp Tanoreen spice mix or a combination of 1tbsp ground allspice; 1tsp freshly grated nutmeg; 1tbsp ground cumin; 1tbsp ground black pepper; 1tbsp ground ginger
- 120ml vegetable oil
- 8 waxy potatoes, sliced into 1.25cm-thick rounds
- 240ml olive oil
- 240ml good-quality harissa
- 120ml fresh lemon juice
- 135g shallots, chopped
- 2tbsp garlic, chopped
- 2 poblano chillies, finely chopped
- 2tbsp limu omani (crushed dried Persian limes), optional
- 4tbsp good-quality pesto, or fresh basil and coriander, chopped
- 1 litre good-quality chicken stock or water
Method
Preheat the oven to 230C/455F/ Gas 8. Place the chicken pieces in a large bowl. Rub 1tbsp of the Tanoreen spices evenly over the chicken pieces, pressing gently so they adhere. Heat the vegetable oil in a large, deep frying pan over a medium-to-high heat. Working in batches if necessary, sear the chicken pieces for around 4 minutes on each side until golden.
In a large bowl, toss the potatoes with 120ml of the olive oil, then place them in a large baking dish. Roast for around 20-25 minutes until just golden. Remove from the oven and place the seared chicken in a single layer on top of the potatoes. Return the dish to the oven and reduce the oven temperature to 180C/350F/Gas 4.
In a small bowl, whisk together the remaining 120ml olive oil, the harissa, lemon juice, shallots, garlic, chillies, crushed dried limes, if using, the remaining 1tbsp Tanoreen spices and the pesto. Brush evenly over the chicken.
Pour the chicken stock into the four corners of the baking dish, being careful not to allow it splash on top of the chicken. Season everything with salt. Cover the dish with foil, place in the oven, and roast for 60-75 minutes, until the juices run clear when a knife is inserted between the leg and breast or a meat thermometer registers 74C/165F. Remove the foil and roast for 5 minutes more, or until golden all over and crispy, being careful not to allow the harissa to burn.
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