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
Dreamy Harissa Chicken
with toasted baguette rounds & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Dreamy Harissa Chicken?
The preparation time for Dreamy Harissa Chicken with toasted baguette rounds & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Dreamy Harissa Chicken with toasted baguette rounds & fresh parsley?
The total time required to make Dreamy Harissa Chicken with toasted baguette rounds & fresh parsley is between 40 and 55 minutes.
How many servings does Dreamy Harissa Chicken provide?
4 servings
What are the main ingredients in Dreamy Harissa Chicken?
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
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?
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
How many calories does Dreamy Harissa Chicken have?
973 calories
How much fat content does Dreamy Harissa Chicken have?
grams
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