What are the main ingredients in Dreamy Harissa Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Dreamy Harissa Chicken?

Calories: 973, Carbs: 72 grams, Fat: grams, Protein: 69.3 grams, Sugar: 20.9 grams, Salt: 2388 grams

How do I prepare Dreamy Harissa Chicken?

TOASTIN’ & ROASTIN’: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Loosen the sour cream with 200ml of water. Set aside. THE SOURCE OF THE SAUCE: Boil the kettle. When the chicken has 15-20 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. SPICE IT UP: When the onion is soft, add the grated garlic and the harissa to the pan and fry for 1 minute until fragrant, shifting constantly. Add the vinegar and simmer for 1-2 minutes until almost all evaporated. Add the loosened sour cream. Simmer for 5-6 minutes until slightly reduced and thickening. GOLDEN & CRISPY: While the sauce is simmering, smear the baguette rounds with butter or drizzle with oil. Place a clean pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. Alternatively, place the baguette rounds in a single layer on a baking tray. Sprinkle with a splash of water and bake in the hot oven for 3-5 minutes until toasted. WILTING AWAY: When the sauce has reduced, add the shredded spinach, the chopped pickled peppers, and a splash of water to the pan. Simmer for 2-3 minutes until the spinach is wilted. Season to taste. A COSY DINNER AWAITS!: Plate up the roasted chicken and pour over the harissa sauce. Side with the toasted baguette rounds and sprinkle over the picked parsley. Divine, Chef!

What should be prepared from my kitchen to make Dreamy Harissa Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Dreamy Harissa Chicken

A dreamy harissa sauce made from sour cream and speckled with pickled peppers & spinach is ladled over roasted chicken pieces. Served with toasty baguette rounds for slurping up all of that delicious sauce. Don’t be shy, Chef. It’s time to dine!

Dreamy Harissa Chicken

with toasted baguette rounds & fresh parsley

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Pieces
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Provençal Rub
Onion
Onions
Pesto Princess Harissa Paste
Pickled Bell Peppers
Red Wine Vinegar
Sour Cream
Sourdough Baguette
Sourdough Baguettes
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

TOASTIN’ & ROASTIN’
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Loosen the sour cream with 100ml of water. Set aside.
THE SOURCE OF THE SAUCE
Boil the kettle. When the chicken has 15-20 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally.
SPICE IT UP
When the onion is soft, add the grated garlic and the harissa to the pan and fry for 1 minute until fragrant, shifting constantly. Add the vinegar and simmer for 1-2 minutes until almost all evaporated. Add the loosened sour cream. Simmer for 5-6 minutes until slightly reduced and thickening.
GOLDEN & CRISPY
While the sauce is simmering, smear the baguette rounds with butter or drizzle with oil. Place a clean pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. Alternatively, place the baguette rounds in a single layer on a baking tray. Sprinkle with a splash of water and bake in the hot oven for 3-5 minutes until toasted.
WILTING AWAY
When the sauce has reduced, add the shredded spinach, the chopped pickled peppers, and a splash of water to the pan. Simmer for 2-3 minutes until the spinach is wilted. Season to taste.
A COSY DINNER AWAITS!
Plate up the roasted chicken and pour over the harissa sauce. Side with the toasted baguette rounds and sprinkle over the picked parsley. Divine, Chef!

Free-range Chicken Pieces - 2
NOMU Provençal Rub - 5ml
Sour Cream - 30ml
Onion - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 15ml
Red Wine Vinegar - 10ml
Sourdough Baguette - 1
Spinach - 100g
Pickled Bell Peppers - 30g
Fresh Parsley - 4g

Download the Recipe

Serves 2

TOASTIN’ & ROASTIN’
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Loosen the sour cream with 200ml of water. Set aside.
THE SOURCE OF THE SAUCE
Boil the kettle. When the chicken has 15-20 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally.
SPICE IT UP
When the onion is soft, add the grated garlic and the harissa to the pan and fry for 1 minute until fragrant, shifting constantly. Add the vinegar and simmer for 1-2 minutes until almost all evaporated. Add the loosened sour cream. Simmer for 5-6 minutes until slightly reduced and thickening.
GOLDEN & CRISPY
While the sauce is simmering, smear the baguette rounds with butter or drizzle with oil. Place a clean pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. Alternatively, place the baguette rounds in a single layer on a baking tray. Sprinkle with a splash of water and bake in the hot oven for 3-5 minutes until toasted.
WILTING AWAY
When the sauce has reduced, add the shredded spinach, the chopped pickled peppers, and a splash of water to the pan. Simmer for 2-3 minutes until the spinach is wilted. Season to taste.
A COSY DINNER AWAITS!
Plate up the roasted chicken and pour over the harissa sauce. Side with the toasted baguette rounds and sprinkle over the picked parsley. Divine, Chef!

Free-range Chicken Pieces - 4
NOMU Provençal Rub - 10ml
Sour Cream - 60ml
Onion - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 30ml
Red Wine Vinegar - 20ml
Sourdough Baguette - 1
Spinach - 200g
Pickled Bell Peppers - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 3

TOASTIN’ & ROASTIN’
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil, the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. Loosen the sour cream with 300ml of water. Set aside.
THE SOURCE OF THE SAUCE
Boil the kettle. When the chicken has 15-20 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally.
SPICE IT UP
When the onion is soft, add the grated garlic and the harissa to the pan and fry for 1 minute until fragrant, shifting constantly. Add the vinegar and simmer for 1-2 minutes until almost all evaporated. Add the loosened sour cream. Simmer for 7-8 minutes until slightly reduced and thickening.
GOLDEN & CRISPY
While the sauce is simmering, smear the baguette rounds with butter or drizzle with oil. Place a clean pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. Alternatively, place the baguette rounds in a single layer on a baking tray. Sprinkle with a splash of water and bake in the hot oven for 3-5 minutes until toasted.
WILTING AWAY
When the sauce has reduced, add the shredded spinach, the chopped pickled peppers, and a splash of water to the pan. Simmer for 3-4 minutes until the spinach is wilted. Season to taste.
A COSY DINNER AWAITS!
Plate up the roasted chicken and pour over the harissa sauce. Side with the toasted baguette rounds and sprinkle over the picked parsley. Divine, Chef!

Free-range Chicken Pieces - 6
NOMU Provençal Rub - 15ml
Sour Cream - 90ml
Onions - 2
Garlic Cloves - 2
Pesto Princess Harissa Paste - 45ml
Red Wine Vinegar - 30ml
Sourdough Baguettes - 2
Spinach - 300g
Pickled Bell Peppers - 90g
Fresh Parsley - 12g

Download the Recipe

Serves 4

TOASTIN’ & ROASTIN’
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil, the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. Loosen the sour cream with 400ml of water. Set aside.
THE SOURCE OF THE SAUCE
Boil the kettle. When the chicken has 15-20 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally.
SPICE IT UP
When the onion is soft, add the grated garlic and the harissa to the pan and fry for 1 minute until fragrant, shifting constantly. Add the vinegar and simmer for 1-2 minutes until almost all evaporated. Add the loosened sour cream. Simmer for 7-8 minutes until slightly reduced and thickening.
GOLDEN & CRISPY
While the sauce is simmering, smear the baguette rounds with butter or drizzle with oil. Place a clean pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. Alternatively, place the baguette rounds in a single layer on a baking tray. Sprinkle with a splash of water and bake in the hot oven for 3-5 minutes until toasted.
WILTING AWAY
When the sauce has reduced, add the shredded spinach, the chopped pickled peppers, and a splash of water to the pan. Simmer for 3-4 minutes until the spinach is wilted. Season to taste.
A COSY DINNER AWAITS!
Plate up the roasted chicken and pour over the harissa sauce. Side with the toasted baguette rounds and sprinkle over the picked parsley. Divine, Chef!