Harissa, chicken, potatoes, carrots and beans

I’m struggling to keep up with garden produce, so I adapted this recipe that I found on-line, and experimented with different combinations. I’m sure you could swap around the vegetables to include what is in season, such as celeriac, bulb fennel, etcetera, anything that does well as a roast vegetable. 

INGREDIENTS:

  • 500g jointed chicken
  • 300g potatoes, peeled and in small chunks
  • 300g carrots, peeled and in batons (whole if baby carrots)
  • 1 tbsp harissa (I used rose harissa)
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 100ml dry white wine
  • 200g string beans, top and tail, cut in half (or an alternate vegetable, depending on availability and taste)
  • salt and pepper
  • roughly chopped mint and/or parsley
  • 1 tsp grated lemon zest

METHOD:

  • Heat the oven to 200C
  • Coat the chicken in the harissa, and put this in a roasting dish with the potatoes, carrots, garlic and olive oil. Season with salt and pepper and add the white wine. 
  • Roast the chicken mixture for 30 minutes. Add the beans, and cook for another 20 minutes
  • Mix in the lemon zest and garnish with the roughly chopped herbs. 

 

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