What do you get if you cross two much loved condiments - warm, spiced rose harissa and fiery, aromatic chilli crisp? A comforting chicken one-pan dinner that's perfect for heating up a chilly autumn evening.
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Yields:
4
Prep Time:
50 mins
Cook Time:
1 hr
Total Time:
1 hr 50 mins
Ingredients
50 ml olive oil
3 shallots, finely sliced
3 garlic cloves, finely sliced
1 Tbsp. sesame seeds
2 tsp. chipotle chilli flakes
100 g mayonnaise
80 g rose harissa
80 g honey (preferably dark and rich)
8 skinless and boneless chicken thighs
5 medium potatoes, cut into slim quarters approx. 500g
2 red onions, cut into slim quarters
2 green peppers, cut into strips
Directions
Step 1Preheat the oven to 210c (fan 190c) gas 7. Place a large casserole over a medium heat. Add olive oil along with the garlic and shallots. Cook, stirring often, until the shallots and garlic are golden brown but not burned, about 6min. Add the sesame seeds and chilli flakes and cook for a further minute.
Step 2Remove from the heat and whisk in the mayonnaise, harissa and honey. Add the chicken, potatoes, red onions and peppers to the casserole and use your hands to toss everything together to coat. Arrange so the chicken is on top.
Step 3Transfer the casserole to the oven. Roast for 50min until the chicken is deeply golden and the veggies are tender, covering with foil towards the end if it starts to burn. Serve with fresh parsley.
GH TIP Cut the potatoes into evenly sized slim wedges so they cook through in the same time as the chicken.
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
