What To Eat Tonight? This Insanely Tasty Chicken Dish
By Kristen Donnelly; Photography by Christopher Testani
Nothing beats a roast chicken dinner, right? Especially when you pack it full of flavour and add a little heat!
Enter harissa… the hot sauce that will change your life. Harrisa is a hot chilli sauce packed with vitamin C and it’s been proven to help burn fat and lower blood pressure. Bring it on!
Harissa Roasted Chicken
- 4 tbsp harissa
- 4 chicken thighs, bone-in, skin on
- 2 grapefruits, sectioned
- 2 avocados, sliced
- 4 tsp extra-virgin olive oil
- 1 lime, quartered
- 20g mint
1 Rub one tablespoon harissa thoroughly onto each chicken thigh, making sure to get it under the skin. Refrigerate for at least two hours.
2 Preheat oven to 200°C. Place chicken on a baking tray and roast for 25 minutes or until a meat thermometer reads 73°C.
3 Divide grapefruit segments and avocado slices among four plates. Drizzle each with one teaspoon oil, a squeeze of lime juice and salt and pepper. Top with mint and serve with the chicken and remaining harissa. Marvel at your creation.
Serves 4. Per serving: 2 008kJ, 7g sat fat, 16g protein
DIY harissa paste
In a frying pan, toast one teaspoon cumin seeds, half a teaspoon caraway seeds, half a teaspoon coriander seeds, half a teaspoon anise seeds and half a teaspoon fennel seeds for one minute, until fragrant. Blitz in a grinder or grind pestle and mortar, then mix in two tablespoons paprika, one teaspoon cayenne pepper, one teaspoon red-chilli flakes, one teaspoon minced garlic, one-and-a-half tablespoons lemon juice, 85ml extra-virgin olive oil and a pinch of salt.