Harissa Chicken Traybake Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
• Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
• Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.

Steps:

• Seed and slice peppers-soak in warm water for 30 min.
• Drain and squeeze out excess liquid.
• Place all ingredients in a blender and whirl until smooth.
• Serve with Moroccan Cigars.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Steps:

• Using rubber gloves, remove and discard stems and seeds from chile peppers.
• Wash chiles in cold water; drain.
• Tear chiles into strips; place in a small bowl.
• Add hot water; let stand 20 minutes.
• Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
• Set mixture aside.
• Combine flour and next 5 ingredients in a small bowl; set aside.
• Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
• Add flour mixture; stir well.
• Mixture will be dry.
• Cook, stirring constantly for about 1 minute.
• Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in tomato paste and salt.
• Let cool slightly.
• Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
• Stir in lime juice.
• Store in refrigerator.