Jazzing up chicken with harissa paste, cumin, garlic, ginger, oil and lemon juice takes a simple roast chicken 'to a new level'. Served with hasselback sweet potatoes, which are cut into with ridges for speedy cooking - 'Dean Edwards'
Prep Time
45 min
Cuisine
Moroccan
Use within
5-6 days
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes in half lengthways and sit them skin-side up
Cut narrow slices into the skin (a little thicker than a pound coin), making sure not to cut all the way down to the base
2
Mix the cumin with 2 tbsp [3 tbsp] olive oil in the bottom of an oven-proof dish
Rub the potatoes into the cumin oil and season them lightly with salt and pepper
Put the dish in the oven and cook for an initial 35 min
Meanwhile, peel and finely chop (or grate) the garlic
3
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the lemon[s] in half
4
Mix the harissa, garlic, ginger, juice of 1/2 [1] lemon (reserve the rest for later) with 1/2 tbsp [1 tbsp] olive oil in large mixing bowl
Season lightly with salt and pepper - this is your harissa marinade
5
Place your hand onto your large chicken breast
Slice in half as if you were cutting a burger bun, leaving you with two thinner pieces
Add the escalopes to the harissa, coat completely and leave to marinate for 15 min
Wait until the sweet potatoes have had their 35 min before moving on to the next step!
6
Add the chicken to the dish with the sweet potatoes
Pour the marinade over the chicken and run a fork across the potatoes to fan them out
Return to the oven for 10-15 min or until the chicken is cooked through
Meanwhile, boil half a kettle
7
Add the couscous to a bowl with 200ml [400ml] boiled water, cover and set aside for 10 min
Cut the remaining lemon into wedges
Slice the spring onion[s] finely, discarding the root end[s]
Fluff the cooked couscous with a fork, drizzle with olive oil and season lightly with salt and pepper
8
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