The Shortcut Cook All in One by Rosie Reynolds

Author:Rosie Reynolds [Reynolds, Rosie;]
Language: eng
Format: epub
Published: 2022-11-10T00:00:00+00:00

Harissa chicken, courgettes and chickpeas with roasted garlic yoghurt

Serves 4 | Prep 15 minutes | Cook 45 minutes

I love dinners like this where the oven does all of the work for you and you end up with a meal that not only looks amazing but has so much flavour and texture just by being cooked altogether. Harissa is a wonderful ingredient to have in the refrigerator – a spoonful stirred into a vegetable soup, or a dollop mixed into mayonnaise can transform the mundane into something special.

2 tablespoons olive oil, plus extra for greasing

4 tablespoons harissa paste

4 skin-on, bone-in chicken leg portions, scored 2–3 times

4 garlic cloves, skin on and left whole

2 courgettes (zucchini), thickly sliced on the diagonal

1 lemon, halved

salt and freshly ground black pepper

660 g (1 lb 7 oz) jar big chickpeas (garbanzos), drained

400 g (14 oz) vine-ripened cherry tomatoes, broken into small bunches

200 g (7 oz) Greek-style yoghurt

50 g (2 oz) green olives, stoned (pitted) and roughly chopped

handful of flat-leaf parsley, roughly chopped

Preheat the oven to 200°C fan (400°F/gas 6) and grease a very large 39 x 27 x 2 cm (15½ x 10¾ x ¾ in) baking tray (pan).

Spread the harissa over the chicken, rubbing it into the scores. Lay the chicken on the prepared tray, add the garlic and courgettes, then squeeze over half of the lemon and add both halves to the tray. Season very well. Drizzle everything with the olive oil, toss to coat, then put in the chicken skin-side up and roast in the oven for 30 minutes.

Remove the tray from the oven, take out the roasted garlic cloves and the unsqueezed lemon from the tray and set aside.

Stir the chickpeas into the tray, add the tomatoes and return to the oven for 15 minutes, or until the chicken is cooked through and golden and the tomatoes are soft.

Meanwhile, push the garlic from its papery skins and mix with the Greek yoghurt in a small bowl. Squeeze in the juice from the roasted lemon, season and set aside.

Remove the tray from the oven, scatter with olives and parsley and serve immediately with the roasted garlic yoghurt.

Tip Jarred chickpeas are so plump and much softer than canned chickpeas and they’re definitely worth the slightly higher price for a delicious dish like this, which is all about the textures and robust flavours.

The Shortcut

Slashing the chicken legs not only helps the flavour of the harissa to penetrate the flesh it also speeds up the cooking time.

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