Save to your scrapbook
Harissa Chicken and Sweet Potato with a Preserved-Lemon Dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp harissa
2 tbsp olive oil
3 chicken breasts, skin on
2 large sweet potatoes, washed and cut into chunks
20g pack mint, leaves only
20g pack coriander, leaves only
20g pack flat leaf parsley, leaves only
1 large red onion, finely sliced
75g pitted green olives
2 Belazu preserved lemons
2 tbsp extra virgin olive oil
1 lemon, juice
1. Preheat the oven to 220˚C, gas mark 7. Combine the harissa and olive oil in a large bowl. Add the chicken breasts and sweet potatoes, and toss to coat. Season, then arrange in a single layer in a roasting tray and cook for 25 minutes, until the chicken and potatoes are cooked.
2. Meanwhile, make the dressing: cut the preserved lemons in half, scoop out the flesh and discard. Finely chop the rind and whisk together with the extra virgin olive oil and lemon juice in a bowl.
3. When cooked, remove and slice the chicken breasts on the diagonal. Arrange the herbs, onion and olives on 4 serving plates and top with the chicken and sweet potato. Drizzle the dressing over the salad and serve with a bowl of yogurt alongside.
Typical values per serving:
This recipe was first published in May 2011.