“We all need recipes like this sometimes, when just thinking about what to cook and how to cook it feels like a gigantic effort; it happens to the best of us. On those occasions, a one-bowl/one-pan approach is the answer – the kind where you just throw ingredients together and voilà, there’s a delicious meal that you can proudly take credit for,” says Moroccan food writer, Nargisse Benkabbou.
“So if you are on the lookout for that type of recipe, you’re on the right page, but even if not, you’re still on the right page. Harissa and lemon are like bread and butter: They work so well together, we should marry them.”
Harissa and lemon chicken traybake with sweet potatoes
Equipment
- Bowl
- Deep roasting tin
Ingredients
- 2 onions sliced
- 8 garlic cloves peeled but left whole
- 4 large chicken legs
- 1 large sweet potato cut into large chunks
- 300 g cauliflower florets
- 2 lemons sliced
For the marinade:
- 200 ml vegetable stock
- Finely grated zest of 3 lemons
- 3 tbsp lemon juice
- 3 garlic cloves peeled and crushed
- 3 tbsp harissa plus extra to serve
- 2 tbsp olive oil
- 2 tbsp fresh coriander finely chopped
- 1/4 tsp salt, or more to taste
Method
- Preheat the oven to 200°C (180°C fan), Gas Mark 6.
- Mix all the marinade ingredients together in a bowl.
- Spread the onions out in a deep roasting tin and scatter the garlic cloves all over. Place the chicken legs, skin-side up, on top with the sweet potato chunks and cauliflower florets. Pour over the marinade and turn the chicken legs several times to ensure that they are fully coated with the marinade. Top the whole dish with the lemon slices.
- Bake for about one hour or until the chicken is golden and cooked through. Serve the chicken and vegetables immediately with extra harissa.
Nutrition
Casablanca: My Moroccan Food by Nargisse Benkabbou, photography by Matt Russell is published by Mitchell Beazley. (octopusbooks.co.uk)
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Last update on 2024-04-09 / Affiliate links / Images from Amazon Product Advertising API
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