Harissa Roast Chicken with Sweet Potatoes, Crispy Chickpeas, Tortillas, and a Chili and Yogurt Dip
Ingredients: Harissa paste, Chickpeas, Sweet potatoes, Free-range chicken, Seasoning (salt/pepper) · 100 min cook time · 450kcal · ₩26,400
Ingredients
2teaspoons Harissa paste, 1can Chickpeas, 3medium Sweet potatoes, 1whole Free-range chicken, 1pinch Seasoning (salt/pepper), 2medium Carrots, 0.25head Red cabbage, 1medium Apple, 2tablespoons Olive oil, 1tablespoon Red wine vinegar, 0.25bunch Mint, 6pieces Whole wheat tortillas, 200g Yogurt
Instructions
1. Prepare the harissa dressing by combining harissa paste with a little vinegar.
2. Place chickpeas and whole sweet potatoes on a baking tray.
3. Place the chicken breast side down on the tray with the chickpeas and sweet potatoes. Rub everything with the harissa dressing and season.
4. Roast in the oven at 180°C for 1 hour and 20 minutes. Turn the chicken halfway through cooking.
5. While the chicken cooks, prepare the slaw. Grate carrots (unpeeled) and apple (core and all). Finely slice a quarter of a red cabbage.
6. Dress the slaw with olive oil and red wine vinegar. Add chopped mint if desired.
7. Once cooked, remove the chicken from the oven and let it rest. The juices should run clear.
8. Bust open the sweet potatoes and pour the pan juices and crispy chickpeas over the chicken.
9. Warm the whole wheat tortillas for 30 seconds.
10. Prepare the chili and yogurt dip by marbling a tiny bit of harissa into plain yogurt.
11. To serve, load tortillas with slaw, shredded chicken, sweet potatoes, and chickpeas. Drizzle with the harissa yogurt.
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