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Lemon & harissa chicken with tahini & mint
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1 unwaxed lemon, zest and juice
3 garlic cloves, crushed
2-3 tsp Bart Harissa
1 1⁄2 tbsp olive oil
4 British chicken legs, slashed 2-3 times across the top
2 medium sweet potatoes (about 500g), peeled and cut into 3cm chunks
1 red onion, peeled and cut into 8 wedges through the root
1 red pepper, deseeded and thickly sliced
50g pitted black olives
200g wholewheat couscous
50g Cooks’ Ingredients Tahini
10 mint leaves, shredded
1. Preheat the oven to 200 ̊C, gas mark 6. In a small bowl, mix the lemon zest and 1⁄2 the juice with the garlic, harissa and 1⁄2 tbsp oil to a smooth paste. Rub all over the chicken, then set aside while you chop the vegetables. Toss the sweet potatoes, onion, pepper and olives with the remaining 1 tbsp oil, then season and put in a large roasting tin with the chicken.\
2.Season and roast for 25 minutes, then remove the tin from the oven and baste the chicken in the juices. Add 2 tbsp water to the base of the tin; roast for another 25 minutes until the chicken is fully cooked, its juices run clear and no pink meat remains. Meanwhile, put the couscous in a large bowl and pour over 250ml just-boiled water. Cover the bowl with a lid or plate and set aside until ready to serve.
3.Mix the tahini with 50ml water, the remaining juice of 1⁄2 lemon and a pinch of salt to make a smooth sauce the consistency of double cream (add more water if needed). Drizzle over the chicken, then scatter the mint over the top. Fluff up the couscous with a fork and serve alongside.
The harissa blend has quite a chilli kick to it so use 2 tsp for a milder dish and 3 tsp if you prefer it hotter.
And to drink...
Enjoy with Leftfield Rosé, New Zealand, which is full of berry fruit character with a juicy finish.
Typical values per serving:
Per serving 2961kJ
This recipe was first published in March 2021.