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

By Nargisse Benkabbou
Nargisse Benkabbou’s harissa and lemon chicken recipe

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

Ingredients
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

Method
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.