Chicken, Harissa spice blend, tomatoes, potatoes and olives make a fantastically simple Harissa Chicken
If you have the time to marinade the chicken first it will make the difference to the depth of flavour, but it's not essential, it's a tasty dish all the same. Weights are included but these are completely variable; all down to your preference and appetites. Tray bakes are great for their simplicity and the ease of variety, try adding any veg' you think will work or have to hand.
1Kg Chicken (breast, wing, thigh or leg, bone in, skin on)
Bulb of garlic
3 Tbsp Spicewell's Moroccan Harissa
Pack of cherry tomatoes (300g), washed
Half bag of baby new potatoes (500g), washed
Kalamata olives (50g)
Score the chicken and rub with our Harissa blend (optionally marinade 1-6 hours)
Preheat your oven to 190°C
Divide the bulb into cloves and throw around the pan
Place the chicken in the pan and drizzle with oil
Cook for 30 minutes then turn the chicken and add the potatoes, tomatoes and olives
Cook for a further 15-30 minutes or until the chicken is golden and cooked through.
Serve with a crisp, fresh salad.