There are dozens of variations on chicken tray bake and this one is a favourite with spicy harissa rubbed into the chicken.
Ingredients:
- 4 mixed peppers
- 1 large white onion
- olive oil
- 1 whole chicken
- Harissa (bought or homemade)
- 4 sprigs fresh basil
Step by step:
Rub the harissa paste all over the chicken including the legs and wings.
Chop the onions and peppers into large pieces and fry off the onion in a table spoonful of oil. Caramelise by adding a dessert spoonful of sugar and cooking a few minutes more.
When the onions are ready, place them in a baking tray. Add the peppers and season to taste.
Spatchcock the chicken and sit it on top of the vegetables and roast for 50 minutes in a preheated oven at 180C.
Alternatively, cook in the slow cooker for 2 hours on high setting which will result in a very moist meat. Take the chicken from the slow cooker and place on the vegetables. Cook for 40 minutes in a medium hot oven 180C, until the chicken is brown and crispy on top and the peppers are soft. Sprinkle over the basil and serve.
TIPS: If the chicken starts to burn cover the whole dish in tin foil. We served ours with basil and peas, but mint and broad beans are just as nice. We made our own harissa, but a good bought variety is Bart harissa paste (see below).
To make your own harissa
Take the following ingredients:
- 2 Red chillies
- 1 Clove of garlic
- 1/2 Cumin
- Olive oil
- 1/2 Lemon juice
- 1 tbsp honey
Grind all the ingredients while stirring in the oil to make a paste
What is harissa?
Harissa is a hot chilli native to Maghreb. Similar to sriracha in as much as they are both made using spicy peppers and garlic. However harissa includes olive oil and spices whereas sriracha uses sugar and vinegar. Vary the spices, chilli peppers and garlic to suit your own taste, experimenting with flavours is fun.
HEAL 