Harissa and lemon chicken roast with tahini
Rated 5.0 stars by 1 users
Category
Roast
Cuisine
Mediterranean
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Calories
700
A colourful roast full of flavours with a fresh and spicy finish
Author:Artisan Olive Oil Company
Ingredients
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1 Moulins Mahjoub organic preserved lemon
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4 garlic cloves
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3 tea spoons of Moulins Mahjoub organic traditional harissa
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2 table spoons of Moulins Mahjoub organic early harvest Chetoui extra virgin olive oil
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4 chicken legs
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2 sweet potatoes or potatoes
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1 red onion
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1 red pepper
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70 grams of Moulins Mahjoub organic sahli olives
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2 table spoons of Zaatar
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150 grams of Moulins Mahjoub organic hand-rolled M'hamsa
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12 mint leaves
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60 grams tahini
Directions
Pre-heat the oven at 200 degrees celsius
Cut the preserved lemon and onion into slices
Crush the garlic into a puree and mix it with the juice of a slice of preserved lemon, harissa, olive oil, salt and pepper into a sauce
Cut the peppers, sweet potatoes into slices and cubes
Place the chicken and all the vegetables on a large roasting plate and cover them with sauce
Roast the chicken and vegetables for about 20-25 minutes. Turn the chicken around add a cup of water and roast for another 20-25 minutes, until the chicken and vegetables are slightly grilled
Mix the tahini with a cup of water and pour it over the roast when ready
Chop the mint and sprinkle it over the roast
Boil the mhamsa for 4 minutes and let is rest for a few minutes on large plate and drizzle it with some olive oil