All the Middle Eastern flavours you could wish for! Harissa-marinated chicken, roast sweet potato spiced with za’atar, and crème fraîche infused with fresh mint and lemon zest. Swoon.
HARISSA ROAST CHICKEN
HARISSA ROAST CHICKEN
with za’atar sweet potato & minty crème fraîche
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Baby Marrow
- Baby Spinach
- Carrots
- Chicken
- Creme Fraiche
- Free-Range Chicken Drum and Thigh
- Free-Range Chicken Drums and Thighs
- Fresh Mint
- Lemon
- Nomu African Rub
- Pesto Princess Harissa Paste
- Sweet Potato Chunks
- Za'atar Spice
THE ROAST
Preheat the oven to 200°C. Evenly spread out the sweet potato pieces on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Pat the chicken pieces dry with some paper towel and place on the other side of the tray, skin-side up. Coat in oil and season. Roast in the hot oven for 30-35 minutes until everything is cooked through and crispy. In a small bowl, loosen the harissa paste with 5ml of oil. When the roast has reached the halfway mark, give the sweet potato a shift and then baste the chicken pieces with the harissa paste. Return to the oven for the remaining cooking time.
MINTY CRÈME
In a small bowl, combine the crème fraîche with two-thirds of the chopped mint and some lemon zest and juice to taste. (Make sure to leave some lemon juice for the salad dressing!) Season to taste and set aside for serving.
SALAD
Now to make the salad dressing! In a salad bowl, combine some lemon juice to taste and 15ml of oil. Add in 2.5ml (or to taste) of a sweetener of choice and mix well. Place the baby marrow ribbons in the salad bowl and toss to coat in the dressing. Just before serving, toss the green leaves together with the baby marrow and dressing.
PLATE
Dish up some harissa-roasted chicken and za’atar sweet potato. Serve with the minty crème fraîche and vibrant green salad on the side. Garnish with the remaining chopped mint. Lovely, Chef!
Free-Range Chicken Drum and Thigh - 1
Baby Spinach - 1
Baby Marrow - 1
Lemon - 1
Fresh Mint - 1
Sweet Potato Chunks - 1
Za'atar Spice - 1
Creme Fraiche - 1
Pesto Princess Harissa Paste - 1
THE ROAST
Preheat the oven to 200°C. Evenly spread out the sweet potato pieces on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Pat the chicken pieces dry with some paper towel and place on the other side of the tray, skin-side up. Coat in oil and season. Roast in the hot oven for 30-35 minutes until everything is cooked through and crispy. In a small bowl, loosen the harissa paste with 10ml of oil. When the roast has reached the halfway mark, give the sweet potato a shift and then baste the chicken pieces with the harissa paste. Return to the oven for the remaining cooking time.
MINTY CRÈME
In a small bowl, combine the crème fraîche with two-thirds of the chopped mint and some lemon zest and juice to taste. (Make sure to leave some lemon juice for the salad dressing!) Season to taste and set aside for serving.
SALAD
Now to make the salad dressing! In a salad bowl, combine some lemon juice to taste and 30ml of oil. Add in 5ml (or to taste) of a sweetener of choice and mix well. Place the baby marrow ribbons in the salad bowl and toss to coat in the dressing. Just before serving, toss the green leaves together with the baby marrow and dressing.
PLATE
Dish up some harissa-roasted chicken and za’atar sweet potato. Serve with the minty crème fraîche and vibrant green salad on the side. Garnish with the remaining chopped mint. Lovely, Chef!
Sweet Potato Chunks - 1
Lemon - 1
Baby Spinach - 1
Free-Range Chicken Drums and Thighs - 1
Baby Marrow - 1
Fresh Mint - 1
Za'atar Spice - 1
Creme Fraiche - 1
Pesto Princess Harissa Paste - 1
THE ROAST
Preheat the oven to 200°C. Evenly spread out the sweet potato pieces on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Pat the chicken pieces dry with some paper towel and place on the other side of the tray, skin-side up. Coat in oil and season. Roast in the hot oven for 30-35 minutes until everything is cooked through and crispy. In a small bowl, loosen the harissa paste with 10ml of oil. When the roast has reached the halfway mark, give the sweet potato a shift and then baste the chicken pieces with the harissa paste. Return to the oven for the remaining cooking time.
MINTY CRÈME
In a small bowl, combine the crème fraîche with two-thirds of the chopped mint and some lemon zest and juice to taste. (Make sure to leave some lemon juice for the salad dressing!) Season to taste and set aside for serving.
SALAD
Now to make the salad dressing! In a salad bowl, combine some lemon juice to taste and 30ml of oil. Add in 5ml (or to taste) of a sweetener of choice and mix well. Place the baby marrow ribbons in the salad bowl and toss to coat in the dressing. Just before serving, toss the green leaves together with the baby marrow and dressing.
PLATE
Dish up some harissa-roasted chicken and za’atar sweet potato. Serve with the minty crème fraîche and vibrant green salad on the side. Garnish with the remaining chopped mint. Lovely, Chef!
Sweet Potato Chunks - 1
Lemon - 1
Baby Spinach - 1
Free-Range Chicken Drums and Thighs - 1
Baby Marrow - 1
Fresh Mint - 1
Za'atar Spice - 1
Creme Fraiche - 1
Pesto Princess Harissa Paste - 1
THE ROAST
Preheat the oven to 200°C. Evenly spread out the sweet potato pieces on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Pat the chicken pieces dry with some paper towel and place on the other side of the tray, skin-side up. Coat in oil and season. Roast in the hot oven for 35-45 minutes until everything is cooked through and crispy. In a small bowl, loosen the harissa paste with 15ml of oil. When the roast has reached the halfway mark, give the sweet potato a shift and then baste the chicken pieces with the harissa paste. Return to the oven for the remaining cooking time.
MINTY CRÈME
In a small bowl, combine the crème fraîche with two-thirds of the chopped mint and some lemon zest and juice to taste. (Make sure to leave some lemon juice for the salad dressing!) Season to taste and set aside for serving.
SALAD
Now to make the salad dressing! In a salad bowl, combine some lemon juice to taste and 50ml of oil. Add in 10ml (or to taste) of a sweetener of choice and mix well. Place the baby marrow ribbons in the salad bowl and toss to coat in the dressing. Just before serving, toss the green leaves together with the baby marrow and dressing.
PLATE
Dish up some harissa-roasted chicken and za’atar sweet potato. Serve with the minty crème fraîche and vibrant green salad on the side. Garnish with the remaining chopped mint. Lovely, Chef!
Free-Range Chicken Drums and Thighs - 1
Nomu African Rub - 20ml
Lemon - 1
Carrots - 960g
Fresh Mint - 1
Baby Spinach - 1
Sweet Potato Chunks - 1
Baby Marrow - 1
Pesto Princess Harissa Paste - 1
Creme Fraiche - 1
Za'atar Spice - 1
Woolies Products in this dish
