Harissa Chicken
Discover the tangy, mildly spiced flavours of harissa chicken, succulent and earthy with a mellow citrus undertone that is purely delicious.
Servings: 4
Calories: 637kcal
Ingredients
- 1 tbsp harissa paste
- ¼ preserved lemon Discard the pulp and finely chop the rind
- 4 garlic cloves crushed
- 1 tbsp tomato puree
- 1 tsp cumin
- 1 tsp dried mint
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pitted olives
- 4 chicken Marylands (leg quarters - leg & thigh)
- 1 large tomato (cut into large pieces)
- ¼ cup olive oil
- 1 tbsp fresh parsley chopped
Instructions
- Mix together the harissa, preserved lemon, garlic, tomato puree, cumin, dried mint, salt, and black pepper with 1 cup of water.
- Place the chicken into the baking dish or tin and pour in the marinade. Toss to coat everything and arrange the chicken in a single layer, skin side up. Nestle the tomato pieces in the gaps. Cover in plastic wrap and marinate in the fridge for 2-24 hours.Alternatively, you can skip this step and go straight to cooking.Optional: to allow for the flavours to permeate more, using a sharp knife, make deep slashes into the underside of the chicken (not the skin) before marinating.
- Preheat oven to 180ºC/350ºF
- Remove the plastic wrap and drizzle everything lightly with the olive oil. Bake for 1 hour until the chicken is golden brown, basting in the juices every 15 minutes.
- During the last 10 minutes of cooking, scatter in the olives.
- Once cooked, rest for 10 minutes and then sprinkle over the fresh parsley and serve from the dish.
Notes
- Harissa substitute: Use ½ tsp chilli powder mixed with 1 tsp smoked paprika.
- Preserved lemon substitute: Zest of 1 lemon plus the juice of ½ lemon.
- Chicken options: Bone-in, skin-on thighs work well; skin-on breasts can be used but reduce cooking time to 40 minutes.
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Freeze portions with sauce; reheat until piping hot, adding a splash of water if needed.
Nutrition
Calories: 637kcal | Carbohydrates: 5g | Protein: 36g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1067mg | Potassium: 588mg | Fiber: 1g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg