How to make it: Nargisse Benkabbou's harissa and lemon chicken recipe

Make this delectable chicken dish in just over an hourMonday, 8 April 2019

We all need recipes like this sometimes, when just thinking about what to cook and how to cook it feels like a gigantic effort; it happens to the best of us. On those occasions, a one-bowl/one-pan approach is the answer — the kind of recipe where you just throw ingredients together, and voilà! You've got a delicious meal that you can proudly take credit for. Harissa and lemon are like bread and butter: they work so well together, we should marry them.

Serves: 4
Takes: 1 hr 5 mins

2 large onions, sliced
8 garlic cloves, peeled but left whole
4 large chicken legs
1 large sweet potato (250g), cut into large chunks
300g cauliflower florets
2 lemons, sliced into thin rounds

For the marinade
200ml vegetable stock
finely grated zest of 3 lemons
3 tbsp lemon juice
3 garlic cloves, peeled and crushed
3 tbsp harissa, plus extra to serve
2 tbsp finely chopped fresh coriander

1 Preheat the oven to 200°C, fan 180°C, gas 6. Mix all of the marinade ingredients together in a bowl. Spread out the sliced onions in a deep roasting tin and scatter over the whole garlic cloves. Place the chicken legs, skin-side up, on top along with the sweet potato chunks and cauliflower florets.
2 Pour the marinade over the chicken and vegetables, turning the chicken legs several times to ensure that they are fully coated with the sauce. Top with the lemon slices.
3 Bake for about 1 hr or until the chicken is golden and cooked through. Serve immediately with extra harissa on the side.

Read our interview with Nargisse here.

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Featured in Issue 2 of National Geographic Traveller Food.

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