I’ve recently started using more chilli into our food as I love it but it can be a challenge with the boys as one of them, in particular, isn’t keen! By adding tomato and garlic to the harissa, the paste goes further and it has a fabulous flavour.
Feel free to adjust the harrisa paste quantities to suit your taste buds.
1.8kg chicken, jointed into 10 pieces
2 tablespoons Harissa paste
90g semi sun dried tomatoes in oil, drained
2 Roma tomatoes
2 garlic cloves, peeled
30ml olive oil
Salt and pepper to taste
Using a food processor or stick blender, whizz the Harissa, tomatoes, garlic, oil and seasoning to make a lumpy paste.
Marinade the chicken in the marinade for 4 hours if you have time.
Preheat the oven to 190 degrees Centigrade.
Spread the chicken out in a roasting tin, spreading any excess marinade over the top, and slide into the preheated oven.
Bake for 20minutes and then baste with the pan juices.
Return to the oven and repeat a couple more times, every 20 minutes, until the chicken is cooked through.
Allow to rest for 10 minutes before serving.