Harissa is a fragrant Tunisian chilli paste, and we’re in love with its vibrant flavour profile! Here it is used to marinate succulent chicken drumsticks and to infuse a honey & yoghurt salad dressing. Accompanied by a carrot, chickpea and onion roast.
Taste-Of-Tunisia Harissa Chicken
Taste-Of-Tunisia Harissa Chicken
with caramelised carrot wedges & a sweet ’n spicy yoghurt drizzle
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Carrots
- Chicken
- Chickpeas
- Free-range Chicken Drumsticks
- Fresh Mint
- Onion
- Onions
- Pesto Princess Harissa Paste
- Radish
- Salad Leaves
- Sweet Yoghurt dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
HARISSA MARINADE
Preheat the oven to 200°C. In a bowl for marinating the chicken, combine ½ of the harissa paste with a drizzle of oil and some seasoning. Pat the chicken dry with paper towel and toss through the marinade until well coated.
VEGGIE HEAVEN
Place the carrot and onion wedges on a roasting tray. Coat in oil, season, and spread out evenly. Place the marinated chicken on top of the veggies. Roast in the hot oven for 30-35 minutes. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside. Place the drained chickpeas in a bowl. Coat in oil, season, and set aside.
I DON’T MEAN TO ROAST BUT…
When the roast has been in for about 10 minutes, remove from the oven and give it a shift. Scatter over the chickpeas, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy, and the carrots and onions should be cooked through and caramelised.
CRISP SALAD & SPICY DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes. Toss until well coated and set aside for serving. In a small bowl, combine the sweet yoghurt dressing with the remaining harissa paste. Loosen with water in 5ml increments until drizzling consistency and season to taste with salt.
GRAB A HEARTY HELPING
Lay out the juicy chicken and drizzle with some harissa dressing. Alongside it, plate the carrot wedges, crispy chickpeas, and charred onion. Serve the fresh salad on the side with more splatters of harissa dressing. Garnish with the chopped mint and enjoy the fruits of your labour!
Free-range Chicken Drumsticks - 2
Pesto Princess Harissa Paste - 20ml
Carrots - 240g
Onion - 1
Baby Tomatoes - 80g
Chickpeas - 60g
Salad Leaves - 20g
Radish - 20g
Sweet Yoghurt Dressing - 17,5ml
Fresh Mint - 3g
HARISSA MARINADE
Preheat the oven to 200°C. In a bowl for marinating the chicken, combine ½ of the harissa paste with a drizzle of oil and some seasoning. Pat the chicken dry with paper towel and toss through the marinade until well coated.
VEGGIE HEAVEN
Place the carrot and onion wedges on a roasting tray. Coat in oil, season, and spread out evenly. Place the marinated chicken on top of the veggies. Roast in the hot oven for 30-35 minutes. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside. Place the drained chickpeas in a bowl. Coat in oil, season, and set aside.
I DON’T MEAN TO ROAST BUT…
When the roast has been in for about 10 minutes, remove from the oven and give it a shift. Scatter over the chickpeas, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy, and the carrots and onions should be cooked through and caramelised.
CRISP SALAD & SPICY DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes. Toss until well coated and set aside for serving. In a small bowl, combine the sweet yoghurt dressing with the remaining harissa paste. Loosen with water in 5ml increments until drizzling consistency and season to taste with salt.
GRAB A HEARTY HELPING
Lay out the juicy chicken and drizzle with some harissa dressing. Alongside it, plate the carrot wedges, crispy chickpeas, and charred onion. Serve the fresh salad on the side with more splatters of harissa dressing. Garnish with the chopped mint and enjoy the fruits of your labour!
Free-range Chicken Drumsticks - 4
Pesto Princess Harissa Paste - 40ml
Carrots - 480g
Onion - 1
Baby Tomatoes - 160g
Chickpeas - 120g
Salad Leaves - 40g
Radish - 40g
Sweet Yoghurt Dressing - 35ml
Fresh Mint - 5g
HARISSA MARINADE
Preheat the oven to 200°C. In a bowl for marinating the chicken, combine ½ of the harissa paste with a drizzle of oil and some seasoning. Pat the chicken dry with paper towel and toss through the marinade until well coated.
VEGGIE HEAVEN
Place the carrot and onion wedges on a roasting tray. Coat in oil, season, and spread out evenly. Place the marinated chicken on top of the veggies. Roast in the hot oven for 35-40 minutes. Place the halved baby tomatoes in a large salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside. Place the drained chickpeas on a second roasting tray. Coat in oil, season, and set aside.
I DON’T MEAN TO ROAST BUT…
When the roast has been in for about 15 minutes, give them a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy, and the carrots and onions should be cooked through and caramelised.
CRISP SALAD & SPICY DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes. Toss until well coated and set aside for serving. In a small bowl, combine the sweet yoghurt dressing with the remaining harissa paste. Loosen with water in 5ml increments until drizzling consistency and season to taste with salt.
GRAB A HEARTY HELPING
Lay out the juicy chicken and drizzle with some harissa dressing. Alongside it, plate the carrot wedges, crispy chickpeas, and charred onion. Serve the fresh salad on the side with more splatters of harissa dressing. Garnish with the chopped mint and enjoy the fruits of your labour!
Free-range Chicken Drumsticks - 6
Pesto Princess Harissa Paste - 60ml
Carrots - 720g
Onions - 2
Baby Tomatoes - 240g
Chickpeas - 180g
Salad Leaves - 60g
Radish - 60g
Sweet Yoghurt Dressing - 52,5ml
Fresh Mint - 8g
HARISSA MARINADE
Preheat the oven to 200°C. In a bowl for marinating the chicken, combine ½ of the harissa paste with a drizzle of oil and some seasoning. Pat the chicken dry with paper towel and toss through the marinade until well coated.
VEGGIE HEAVEN
Place the carrot and onion wedges on a roasting tray. Coat in oil, season, and spread out evenly. Place the marinated chicken on top of the veggies. Roast in the hot oven for 35-40 minutes. Place the halved baby tomatoes in a large salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside. Place the drained chickpeas on a second roasting tray. Coat in oil, season, and set aside.
I DON’T MEAN TO ROAST BUT…
When the roast has been in for about 15 minutes, give them a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy, and the carrots and onions should be cooked through and caramelised.
CRISP SALAD & SPICY DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes. Toss until well coated and set aside for serving. In a small bowl, combine the sweet yoghurt dressing with the remaining harissa paste. Loosen with water in 5ml increments until drizzling consistency and season to taste with salt.
GRAB A HEARTY HELPING
Lay out the juicy chicken and drizzle with some harissa dressing. Alongside it, plate the carrot wedges, crispy chickpeas, and charred onion. Serve the fresh salad on the side with more splatters of harissa dressing. Garnish with the chopped mint and enjoy the fruits of your labour!
Free-range Chicken Drumsticks - 8
Pesto Princess Harissa Paste - 80ml
Carrots - 960g
Onions - 2
Baby Tomatoes - 320g
Chickpeas - 240g
Salad Leaves - 80g
Radish - 80g
Sweet Yoghurt Dressing - 70ml
Fresh Mint - 10g
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