This dish happened totally at the last minute! Originally I was going to make Nigella’s lovely recipe Indian spiced Chicken & Potato traybake, which I’ve already made a couple of times since getting her new book ( At My Table ) which is delicious by the way. When I told my eldest son what we were having for dinner he asked if I had the ingredients for Harissa & Preserved Lemon Chicken which is one of our family favourites from Sabrina Ghayour’s Persiana I’ve made this countless times using poussin as the recipe suggests along with using wings and spatchcock, we just love it, it’s a great go-to recipe. I checked my larder for the Preserved Lemons and rose Harissa and had both ( not often without! ) so I decided as I had ingredients for both I would combine the recipes, it worked a dream which is why I decided to share it! I hope if you try it you enjoy it as much as we did. It passed the would you have it again question with a resounding yes and that’s good enough for me!
Remember both these recipes are delicious just as the are and both make great easy midweek supers, no fuss, hardly anything to wash up, I’d say that’s perfect family food.
This recipe would be good to feed a crowd just double up as needed, use two trays if need be, all you’ll need is a big bowl of salad and a dollop of Greek yogurt … good to go!
For so few ingredients and such little prep this really does deliver a lovely family supper. If you’re not familiar with rose Harissa it’s a chilli paste that gives you just the right amount of heat with lots of flavour and no measuring out spices or realising you have something missing!
You will need:
Oven preheated 220/ 200 fan Gas 6
Large shallow roasting tin, processor or stick blender.
8 Preserved Lemons ( I used a whole jar )
3 tbsp olive oil ( a little extra to loosen if necessary )
3 tsp crushed sea salt
Ground black pepper to taste
100g rose Harissa ( I used most of the jar )
1.5kg potatoes peeled and cut into approx 2cm cubes ( don’t stress over the size )
Allow 2/3 chicken thighs bone in skin on per person
Put all the ingredients except the chicken in the processor or bowl if using a stick blender and blitz everything together into a paste, it takes seconds. If it needs loosening slightly just add a drizzle of olive oil.
I find it easier putting everything in a large freezer bag including the chicken and give it all a good swoosh around making sure all the chicken is coated, at this stage if you’re prepping a head just place the bag in the fridge until your ready to cook. This can be done even a day ahead. I take it out of the fridge 30mins before cooking.
Once the chicken is ready peel and cut the potatoes into cubes, rinse under cold water, drain then throw them into a large roasting tin in one layer. Then place all the chicken and paste skin side up on top of the potatoes again in a single layer. Roast for 30 mins, check and you may want to move the potatoes around with a spoon.
Put the tray back in the oven for another 20/30 mins or until the chicken is cooked through and the potatoes are soft.
The chicken will char on the top and some of the potatoes will crisp up and take on all the delicious juices.
When ready let the dish sit for 5mins, place in the middle of the table for everyone to dive in or of course transfer to a platter, I didn’t, mainly because it saves on the washing up and it keeps it warm ready for second helpings.
I served this with a simple tomato and red onion salad drizzled with extra virgin olive oil and balsamic along with watercress. Obviously any salad of choice would be good. Oh and a dollop of Greek yogurt, you could add a flourish of chopped coriander before serving but you really don’t need too.
WARNING: The potatoes are very moorish!!
As always I love to hear your feedback.