Harissa roast chicken with flatbreads and preserved lemon yogurt
- April 2021
- Serves 4
- Hands-on time 20 min, oven time 1 hr 20 min
This lip-smacking harissa roast chicken traybake recipe uses Moroccan-inspired flavours in the marinade and is served with homemade flatbreads.
Or, why not swap the heat of harissa for peri-peri marinade in this peri-peri chicken recipe?
- 42.9g (14.1g saturated)
- 59.1g (14.9g sugars)
- 300ml chicken stock
- 80ml tomato purée
- 3 tbsp rose harissa paste (see Know-how)
- 2 garlic cloves, crushed
- 1 tbsp brown sugar
- 1.8kg free-range chicken, at room temperature
- 300g cherry tomatoes
- 250g mixed olives
- Handful each chopped parsley and coriander to serve
For the flatbreads
- 200g self-raising flour
- ½ tsp baking powder
- ½ tsp salt
- 150g greek yogurt
- 1 tbsp olive oil, plus extra for rolling out
For the preserved lemon yogurt
- 2 preserved lemons (from large supermarkets and delis), pith removed, finely chopped
- 300ml greek yogurt
- 1 garlic clove, crushed
- ¼ tsp salt
Useful to have
- Griddle pan
- Probe thermometer
- Heat the oven to 160°C fan/gas 4. Put the stock, tomato purée, harissa, garlic and brown sugar in a bowl. Add salt and pepper and whisk to combine.
- Put the chicken in a roasting tin and pour over the harissa mix to coat. Cover the tin tightly with foil, then roast for 50 minutes.
- Turn up the oven to 180°C fan/gas 6. Remove the foil, add the tomatoes and roast for 20 minutes. Add the olives and roast for 10 minutes more or until the chicken is cooked – the juices should run clear when the thigh is pierced in the thickest part with a skewer, or a probe thermometer should read 70-72°C. Rest the chicken for 10 minutes (the core temperature will rise a little as it rests).
- For the flatbreads, combine the flour, baking powder and salt in a large bowl, add the yogurt and oil, then mix with your hands to form a smooth, slightly sticky dough. Turn out onto a lightly floured surface and knead for 1-2 minutes. Return to the bowl, cover and rest for 10 minutes.
- Put a griddle or non-stick frying pan over high heat. Divide the dough into 4 equal pieces, shape into balls, then roll out to 15cm discs on a lightly oiled surface. Cook the flatbreads one at a time in the hot pan until puffed and browned, turning and cooking both sides, then keep warm.
- Mix all the ingredients for the preserved lemon yogurt in a bowl (see Make Ahead).
- Carve the chicken, then put on warmed plates, scatter with the tomatoes and olives and sprinkle over the chopped herbs. Serve with the flatbreads and the lemon yogurt alongside.
Mix the lemon yogurt up to a few hours ahead. Chill until ready to cook.
Rose harissa is generally much spicier than the regular harissa paste you find in supermarkets so if you don’t like your food too spicy, use a little less.
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