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How to make Harissa roast chicken with chickpeas and feta

Yield = 4
Prep time: 0:10
Cook time: 1:10
Total time: 1:20

Ingredients

  • 1 1/2 tablespoons harissa paste
  • 2 teaspoons honey
  • 1 lemon, halved
  • 1/4 cup (60ml) olive oil
  • 1.8kg whole chicken, jointed into 4
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds, lightly crushed
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 truss tomatoes, seeds removed, chopped
  • 100g soft feta, crumbled
  • 1/4 bunch mint, leaves picked

Method

  • Step 1 Preheat oven to 200C. Whisk the harissa, honey, the zest and juice of one lemon half and 1 tbs oil in a bowl. Set aside.
  • Step 2 Heat remaining 2 tbs oil in a shallow flameproof casserole over medium heat. Season chicken with salt. Cook, skin-side down, for 4-5 minutes until golden. Remove from casserole and set aside.
  • Step 3 Add onion to casserole and cook for 3-4 minutes until softened. Add the garlic and cumin seeds, and cook for 1-2 minutes until fragrant. Add chickpeas and tomato, and stir to combine. Brush chicken pieces with harissa sauce. Add chicken, skin-side up, to casserole on top of chickpeas. Roast for 35-40 minutes until dark golden and cooked through.
  • Step 4 Scatter with the feta and mint, and squeeze over juice from remaining lemon half to serve.