Harrisa is a hot sauce or paste used in North African cuisine, made from chilli peppers, paprika, and olive oil. In this recipe it is made into a sauce to baste the chicken and give it a delicious smokey spicy flavour. The flavour works perfectly with the freshness of the feta and mint. This recipe is simple and delivers a delicious hearty meal. Enjoy
1 1/2 tbs harissa paste
2 tsp honey
1 lemon halved
1/4 cup olive oil
1.8kg chicken, jointed into 8
1 onion, sliced
2 garlic clove, crushed
1/2 tsp chilli flakes
1 tsp cumin seeds, lightly crushed
2 x 400g cans chickpea, rinsed, drained
1 x 400g chopped tomatoes
100 mls white wine
Preheat oven to 200 degrees C. Whisk the harissa paste, honey, the zest and juice of one lemon half and 1 tbs of olive oil in a bowl an set aside.
Heat remaining 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.
Add onion to casserole and cook for 3-4 minutes until softened. Add the garlic, cumin seeds and chilli flakes and cooked for 1-2 minutes until fragrant. Add chickpeas, tomatoes and white wine and stir to combine. Brush the chicken with the harissa sauce.
Add chicken skin side up to the casserole on top of the chickpeas.Roast for 30-40 minutes until dark golden and cooked through. Scatter with the feta and mint and squeeze over the juice from the remaining lemon half and serve
Recipe inspired from Warren Mendes Delicious Magazine May edition