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Harissa Chicken Tray Bake with Bar Nut Starter



Harissa Paste hot

3 red chills slightly roasted

*2 large sweet red peppers roasted seeds and skin removed (Pic below of peppers I use) 2 - tablespoons Tomato paste 4 garlic cloves

2 tablespoons ground coriander

1 tablespoon coriander seeds

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 large Lemon for juicing

Extra virgin oil


Place all the ingredients in a food processor - remove the seeds from the Chilli if you don’t want too much heat. Drizzle the olive oil into the processor along with the juice of the lemon. Mix until slightly chunky…the paste should have a spreading consistency as well as little chunks. Remove from processor and place in a jar. You can store what you haven’t used. This paste is great also on a cheeseboard.

*New World has these peppers under King Sweeties in the Fresh West range


Harissa chicken tray bake

4 mixed-colour peppers

2 red onions

1 x 1.2kg whole free-range chicken

4 heaped teaspoons harissa paste

4 sprigs of fresh mint

Red wine vinegar

Preheat the oven to 180°C/350°F/gas 4.

Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals

place it all in a 30cm x 40cm roasting tray.

Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.

Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar.

Toss well, making sure you get into all the nooks and crannies of the chicken.

Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, until cooked through.

Pick over the mint leaves before dishing up.


BAR NUTS


I have used my mix of nuts below for digestive reasons as activated nuts are better for digestion

INGREDIENTS

500 grams activated nuts (including peeled peanuts, unpeeled roasted cashews in their skins, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds …you can use ordinary nuts also.

2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)

½ teaspoon cayenne pepper

2 teaspoons dark brown Muscovado sugar

2 teaspoons Maldon Sea Salt

1 tablespoon unsalted butter (melted)

METHOD

* Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.

* Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes

* In a large bowl, combine the rosemary, cayenne, Muscovado sugar, salt and melted butter

* Thoroughly toss the toasted nuts in the spiced butter and serve warm

Good Luck with trying to stop yourself from scoffing the whole bowl.