Lemon & harissa chicken with tahini & mint
Lemon & harissa chicken with tahini & mint
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Ingredients
Method
Preheat the oven to 200 ̊C, gas mark 6. In a small bowl, mix the lemon zest and 1⁄2 the juice with the garlic, harissa and 1⁄2 tbsp oil to a smooth paste. Rub all over the chicken, then set aside while you chop the vegetables. Toss the sweet potatoes, onion, pepper and olives with the remaining 1 tbsp oil, then season and put in a large roasting tin with the chicken.
Season and roast for 25 minutes, then remove the tin from the oven and baste the chicken in the juices. Add 2 tbsp water to the base of the tin; roast for another 25 minutes until the chicken is fully cooked, its juices run clear and no pink meat remains. Meanwhile, put the couscous in a large bowl and pour over 250ml just-boiled water. Cover the bowl with a lid or plate and set aside until ready to serve.
Mix the tahini with 50ml water, the remaining juice of 1⁄2 lemon and a pinch of salt to make a smooth sauce the consistency of double cream (add more water if needed). Drizzle over the chicken, then scatter the mint over the top. Fluff up the couscous with a fork and serve alongside.
Cook’s tip: The harissa blend has quite a chilli kick to it so use 2 tsp for a milder dish and 3 tsp if you prefer it hotter.And to drink: Enjoy with Leftfield Rosé, New Zealand, which is full of berry fruit character with a juicy finish.
