Don’t you just love roughly chopping a few vege, tossing them into a baking tray and voila! dinner’s done? It’s one of life’s simple pleasures. No fine dicing, sautéing or washing a million pots necessary, just one (OK maybe 2) trays and pots and, you guessed it, you’re free to relax.
This harissa chicken recipe is a little creation of mine that utilises the contents of my fridge this week. There’s a few eggplants (perfect this time of year), onions, tomatoes, small red capsicum and garlic, as well as some delightful organic chicken and a little tub of harissa that needs to be used. What better to make than a Moroccan-inspired baked delight?
Here’s the dish in question…
And here’s what you need…
500 grams x organic skinless chicken (breast or thigh or tenderloin. If it’s breast, chop it into tenderloin-sized pieces, leave the thigh as is)
1 x eggplant, roughly chopped
2 x small red capsicums, roughly chopped
1 x brown onion, roughly chopped
3 x fresh tomatoes (or 1 x can of canned tomatoes)
3 x garlic cloves, roughly chopped
1 x lime
1 x dash of balsamic vinegar
2 – 3 x tablespoons of harissa (I used the Yulla one, but you could make it yourself)
1 x sweet potato, peeled and roughly chopped
1/2 x bunch of coriander
2 x teaspoons of sweet paprika
And here’s what you need to do…
Step 1: Marinade the chicken in the harissa and leave in the fridge for as many hours as possible. Maybe do this in the morning and pull it out when you get home from work.
Step 2: Throw your chopped onion, capsicum, eggplant, garlic, balsamic vinegar and tomatoes into a baking tray and toss to combine. Season with salt and pepper and squeeze half the lime into the mix as well. Cover with damp baking paper or tin foil and place into a pre-heated oven (at around 160 degrees) for 30 minutes.
Step 3: Pull your veggies out and place chicken in the pan. Toss to combine with all the ingredients so that the chicken can absorb all those yummy flavours and juices. Place back in oven for another 35-40 minutes, ensuring the chicken remains nice and juicy and not overdone.
Step 4: While your chicken is in the oven, plop your sweet potato in a pot with boiling water and steam until nice and soft. Drain liquid, add coriander shoots and stalks, remaining lime half, paprika and salt and pepper. Whiz with your whizzer to make a lovely puree. You can also add some tahini into the mix as well, and some sunflower seeds, pine nuts or blanched almonds just for fun.
Step 5: Once the chicken is done, serve with the sweet potato puree and a side salad. My pick is shredded cabbage, avocado and finely sliced rainbow chard with very light drizzle of honey turmeric dressing. Enjoy!
Tell me Happies…
What do you think of this dish?
Want to give it a go?