This is a killer take on a stew that uses harissa as one-stop shop for all the spicy, punchy flavour you need. Oh, and it’s all made in one pan – less waste, less washing up. Everyone’s a winner.
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Serves
4
Onions
Garlic Cloves
Potatoes
Chicken Legs
Cinnamon Stick
Rose Harissa Paste
Cherry Tomatoes
Butter
Fresh Oregano
Yoghurt
Olive Oil
Serves
4
Onions
Garlic Cloves
Potatoes
Chicken Legs
Cinnamon Stick
Rose Harissa Paste
Cherry Tomatoes
Butter
Fresh Oregano
Yoghurt
Olive Oil
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Step 1.
Preheat the oven to 190°C.
Step 2.
Thinly slice the onions and garlic. Cut the potatoes into 2cm chunks.
Step 3.
Heat a large oven-proof pan or roasting tin over a medium heat with a glug of oil.
Step 4.
Season the chicken with salt and brown, skin-side down, until crispy. This should take 7-8 mins.
Step 5.
Take the chicken out of the pan and add the sliced onions, cinnamon, and a pinch of salt. Cook for 9-10 mins until the onions are starting to caramelise.
Step 6.
Add the potatoes, harissa and garlic and cook for another couple of mins.
Step 7.
Add the tinned tomatoes along with a splash of water and bring to a simmer. Once that's all simmering away, nestle the chicken back into the pan.
Step 8.
Bang it into the oven for 30-35 mins until bubbling. You'll know it's ready when the potatoes and chicken are cooked through and the chicken skin is crispy and golden.
Step 9.
Stir in the butter and top with the fresh oregano.
Step 10.
Serve with a blob of yoghurt and get stuck in.
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