Harissa Chicken with Roasted Carrot, Lentil & Feta Salad

0
4

Serves 4

Photo:
Jessie Prince

The humble carrot adds an earthy sweetness to this delicious autumn dish

 

Harissa Chicken

1 lemon 

100g butter, softened

2 teaspoons thyme leaves

sea salt and freshly ground pepper 

4 chicken supremes, skin on*

1 tablespoon harissa

2 cloves garlic, crushed

2 tablespoons extra virgin olive oil

1 tablespoon honey

2 tablespoons lemon juice, extra lemon

Greek-style plain yoghurt, to serve

 

 

Roasted Carrot, Lentil & Feta Salad

1 cup freshly squeezed orange juice

1 cup dry white wine

2 tablespoons honey

2 cinnamon sticks

4 star anise

⅓ cup extra virgin olive oil

2 tablespoons coriander seeds, roughly crushed

3 cloves garlic, crushed

2 bunches medium carrots, washed and peeled

sea salt and freshly ground pepper

1 cup cooked lentils

100g feta, crumbled

small handful coriander leaves, roughly chopped

Method

To make chicken, preheat oven to 230°C (210°C fan-forced). Line a baking tray with non-stick baking paper. Zest and thinly slice lemon. Place lemon slices on base of baking tray. Combine zest, butter and thyme in a small bowl and season well. Place a quarter of the butter mixture between the skin and flesh of a chicken supreme and repeat with remaining chicken pieces. 

Mix the harissa, garlic, olive oil, honey, extra lemon juice in a small bowl and season well. In a large roasting tin, coat the chicken pieces and place skin side up on top of the lemon slices. Roast in the oven for 30 minutes or until the chicken is cooked through and the skin is golden. 

 

To make salad, preheat oven to 230°C (210°C fan-forced). In a small saucepan combine orange juice, wine, honey, cinnamon and star anise. Bring to the boil then reduce to a simmer for 30 minutes or until reduced by a third.

In a large bowl, combine olive oil, coriander seeds, garlic and carrots and season well. Place on two baking trays (you don’t want to overcrowd the carrots) and roast in the oven for 15 minutes. Add the reduced syrup to the carrots, coating them well and roast for a further 10 minutes or until tender. Cool slightly then gently combine with lentils, feta and coriander. Serve with the chicken topped with yoghurt.

 

Recipe note: Harissa is a hot chilli pepper paste, and can be found in delicatessens or specialty food stores. 

*Chicken supreme is a boneless, breast of chicken with the wing attached. 

 

Recipe:
Julie Ray


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