eCook Meal
HARISSA ROAST CHICKEN
with za’atar sweet potato & minty crème fraîche
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R158.33
for 4 servings · R39.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato Chunks needs 1Baby Potatoes 700 g R24.99 · whole pack (size can't be divided)R24.99
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Carrots needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Creme Fraiche needs 1Lays Sour Cream and Onion Potato Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Baby Marrow needs 1Baby Marrows 350 g R32.99 · whole pack (size can't be divided)R32.99
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Baby Spinach needs 1Baby Spinach 100 g R19.99 · whole pack (size can't be divided)R19.99
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Free-Range Chicken Drums and Thighs needs 1Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Fresh Mint needs 1Fresh Mint 20 g R14.99 · whole pack (size can't be divided)R14.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Za'atar Spice
- Nomu African Rub
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HARISSA ROAST CHICKEN?
The preparation time for HARISSA ROAST CHICKEN with za’atar sweet potato & minty crème fraîche is between 15 and 30 minutes.
What is the total time required to make HARISSA ROAST CHICKEN with za’atar sweet potato & minty crème fraîche?
The total time required to make HARISSA ROAST CHICKEN with za’atar sweet potato & minty crème fraîche is between 25 and 50 minutes.
How many servings does HARISSA ROAST CHICKEN provide?
4 servings
What are the main ingredients in HARISSA ROAST CHICKEN?
Baby Marrow, Baby Spinach, Carrot, Chicken, Chicken Drum and Thigh, Creme Fraiche, Fresh Mint, Lemon, Nomu African Rub, Pesto Princess Harissa Paste, Sweet Potato, Za'atar Spice
What is the nutritional information of HARISSA ROAST CHICKEN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HARISSA ROAST CHICKEN?
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. 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! 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. 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.
What should be prepared from my kitchen to make HARISSA ROAST CHICKEN?
Baby Marrow, Baby Spinach, Carrot, Chicken, Chicken Drum and Thigh, Creme Fraiche, Fresh Mint, Lemon, Nomu African Rub, Pesto Princess Harissa Paste, Sweet Potato, Za'atar Spice
How many calories does HARISSA ROAST CHICKEN have?
calories
How much fat content does HARISSA ROAST CHICKEN have?
grams