What are the main ingredients in HARISSA CHICKEN ROAST?

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

What is the nutritional information of HARISSA CHICKEN ROAST?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare HARISSA CHICKEN ROAST?

CHICKEN & VEG ROAST: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy. PICKLE THE ONION & TOAST THE SEEDS: Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. HARISSA DRESSING & CRISP LEAVES: Place the yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving. FINISH IT OFF: When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas. YOUR ROAST IS SERVED: Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!

What should be prepared from my kitchen to make HARISSA CHICKEN ROAST?

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

HARISSA CHICKEN ROAST

A quick, scrumptious roast of chicken pieces baked in a spice blend of coriander, cumin, turmeric, cinnamon, and ajowan; accompanied by crispy chickpeas and carrot wedges. Round it off with drippings of harissa yoghurt dressing and a leafy pickled red onion salad.

HARISSA CHICKEN ROAST

with minty roast carrots, an aromatic spice rub & sunflower seeds

Hands on Time: 15 - 25 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Carrots
Chicken
Chickpeas
Free-range Chicken Pieces
Fresh Mint
Green Leaves
Nomu African Rub
Pesto Princess Harissa Paste
Pickling Liquid
Plain Yoghurt
Red Onion
Sunflower Seeds

From your kitchen:

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

Serves 1

CHICKEN & VEG ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Scatter the carrot wedges around the chicken, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, add the chickpeas to the tray and return to the oven for the remaining roasting time until crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!

Free-Range Chicken Pieces - 2
NOMU African Rub - 5ml
Carrots - 240g
Chickpeas - 120g
Red Onion - 1
Pickling Liquid - 20ml
Sunflower Seeds - 10g
Pesto Princess Harissa Paste - 15ml
Plain Yoghurt - 25ml
Green Leaves - 20g
Fresh Mint - 3g

Download the Recipe

Serves 2

CHICKEN & VEG ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!

Free-Range Chicken Pieces - 4
NOMU African Rub - 10ml
Carrots - 480g
Chickpeas - 240g
Red Onion - 1
Pickling Liquid - 40ml
Sunflower Seeds - 20g
Pesto Princess Harissa Paste - 30ml
Plain Yoghurt - 50ml
Green Leaves - 40g
Fresh Mint - 5g

Download the Recipe

Serves 3

CHICKEN & VEG ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 30-35 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the yoghurt in a small bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!

Free-Range Chicken Pieces - 4
NOMU African Rub - 10ml
Carrots - 480g
Chickpeas - 240g
Red Onion - 1
Pickling Liquid - 40ml
Sunflower Seeds - 20g
Pesto Princess Harissa Paste - 30ml
Plain Yoghurt - 50ml
Green Leaves - 40g
Fresh Mint - 5g

Download the Recipe

Serves 4

CHICKEN & VEG ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the African Rub, and some seasoning. Spread out the carrot wedges on a separate roasting tray, coat in oil, and season to taste. Pop both trays in the hot oven and roast for 35-40 minutes until cooked through and becoming crispy. Place the drained chickpeas in a bowl, coat in oil, and season to taste. At the halfway mark, scatter the chickpeas over the tray of carrot and return to the oven for the remaining roasting time until the chickpeas are crispy.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl with the pickling liquid, a generous pinch of salt, and a splash of lukewarm water. Toss to coat and set aside to pickle until serving. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HARISSA DRESSING & CRISP LEAVES
Place the yoghurt in a bowl and mix in the harissa paste to taste. Gradually add water in 5ml increments until drizzling consistency. Season to taste and set aside. Place the rinsed green leaves in a bowl with a drizzle of olive oil and some seasoning. Toss to coat and set aside for serving.
FINISH IT OFF
When the roast is ready, drain the pickled red onion and add some of the pickling liquid to the harissa yoghurt (to taste). Toss the chopped mint through the carrot and chickpeas.
YOUR ROAST IS SERVED
Dish up some minty roast carrot and chickpeas and top with the crispy, spiced chicken pieces. Serve the dressed green leaves on the side with a sprinkling of pickled red onion. Cover the whole lot in drizzles of harissa yoghurt dressing and scatter over the toasted sunflower seeds. Wow, Chef!