Chicken Family friendly

Harissa roast chicken with chickpeas and feta

Name: Harissa roast chicken with chickpeas and feta
Yield: 4
Ingredients: 30.00 ml harissa paste; 2 tsp honey; 1 lemon, halved; 60ml olive oil; 1.8kg whole chicken, jointed into 4; 1 onion, sliced; 2 garlic cloves, crushed; 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

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by Warren Mendes

delicious. team

Apr 05, 2014

This recipe uses the flavour of a whole chicken but saves on time by cooking it once quartered (just ask your butcher) and is full of aroma thanks to the addition of harissa.

1 1/2 tbs harissa paste
2 tsp honey
1 lemon, halved
1/4 cup (60ml) olive oil
1.8kg whole chicken, jointed into 4
1 onion, sliced
2 garlic cloves, crushed
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

Method

1.

Preheat oven to 200°C. Whisk the harissa, honey, the zest and juice of one lemon half and 1 tbs oil in a bowl. Set aside.
2.

Heat remaining 2 tbs oil in a shallow flameproof casserole over medium heat. Season chicken with salt. Cook, skin-side down, for 4-5 minutes until golden. Remove from casserole and set aside.
3.

Add onion to casserole and cook for 3-4 minutes until softened. Add the garlic and cumin seeds, and cook for 1-2 minutes until fragrant. Add chickpeas and tomato, and stir to combine. Brush chicken pieces with harissa sauce. Add chicken, skin-side up, to casserole on top of chickpeas. Roast for 35-40 minutes until dark golden and cooked through.
4.

Scatter with the feta and mint, and squeeze over juice from remaining lemon half to serve.