Baked Harissa Chicken
Keith has created a belter of a recipe which helps us prove what we've always said - eating healthy doesn’t have to be boring, bland and tasteless! This simple Baked Harissa Chicken dish is full of aromatic spice from the Middle East, with Chicken Legs seasoned in Ras El Hanout seasoning, and baked until the internal temp hits 75c. Served with a cold courgetti salad and Middle Eastern grains on the side, this dish delivers the flavour and is almost effortless. Give it a try today. Cheers Keith!
- 8 whole chicken legs
- 2 Courgettes
- 2 Bell Peppers, diced
- 1 Large Red Onion, diced
- 200g Piccolo Tomatoes, diced
- 200g Cous Cous
- 200g Quinoa
- 1 cup Fresh Coriander, finely chopped
- Olive oil
- ½ Lemon, juice of
- 2 tbsp Angus & Oink Ras El Hanout rub
- 2 tbsp Angus & Oink Zataar rub
- Season chicken legs in Angus & Oink Ras El Hanout rub and refrigerate for 4 hours to let flavour develop.
- Preheat oven to 180c and remove chicken from fridge. Place chicken thighs on wired rack and bake for around 30 mins or until probe reads 75c.
- As the chicken cooks, prepare the courgetti salad and Middle Eastern Mixed Grains.
- Use a spiralizer to make the courgetti and place it in a bowl. Prepare the peppers, onion, tomatoes, coriander and add them to the bowl, leaving a little left over for the grains.
- Toss through Angus & Oink Zataar rub then stir in olive oil and lemon juice. Refrigerate until ready to serve.
Middle Eastern Grains
- Place the Cous Cous and Quinoa in a deep bowl and cover with around 250ml boiling water. Combine with a fork then cover with clingfilm for 5 minutes.
- Once cooked, remove the clingfilm and fluff the grains with a fork.
- Season with a generous sprinkle of Ras El Hanout rub and add a handful of chopped tomatoes, red onion, pepper and coriander. Combine the ingredients together and you are ready to serve.
- As soon as the chicken has cooked, simply serve with cold courgetti salad and grains.