Harissa chicken with roasted kumara, olives and a yoghurt dip
Serves 4
Ingredients
800g chicken boneless thighs
⅓ cup harissa paste
Juice of 1 lemon
5 garlic cloves - skin on, bottoms removed
4 medium sized golden kumara
1 large red onion
⅓ cup pitted olives
1 tablespoons cumin seeds
2 tablespoons pumpkin seeds
1 cup Greek yoghurt
1 cup Italian parsley - very finely chopped
Juice of 1 lemon
1 tablespoon chili oil
Instructions
Heat the oven to 200 fan bake.
Mix the chicken, harissa, lemon and garlic together.
Slice the kumara into 2cm rounds, slice the red onion in half and then each half into quarters. Place on a lined baking tray, drizzle with oil, season well, add the olives, cumin seeds and pumpkin seeds. Place on the bottom oven shelf and bake for 45 minutes.
Place the chicken onto a lined baking tray, drizzle with oil and season.
When the kumara has been baking for 25 minutes, add the tray of chicken to the top shelf of the oven and cook for 17 - 20 minutes or until cooked.
Whip together the yoghurt sauce, season to taste and set aside.
Smear the yoghurt over the bottom of a platter, then add the kumara and all the seedy goodness, squeeze the garlic out of the casing and then top with the chicken and olives.
Sprinkle with a few parsley leaves and enjoy.
