Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky, spicy North African roast — Morocco/Tunisia.
Equipment: Roasting tin
Measures and names
Ingredients
- 8 chicken thighs and drumsticks
- 3 tbsp harissa paste
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 1 tsp cumin
- Salt
- Yoghurt and salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Mix the harissa, oil, lemon juice, garlic, cumin and a pinch of salt — harissa heat varies, so taste as you go.
- Coat the chicken thoroughly, working the paste under the skin where you can.
- Roast for 35–40 minutes, turning once, until burnished and cooked through — juices should run clear at the bone.
- Rest for 5 minutes.
- Serve with a cooling spoonful of yoghurt and a crisp salad.
Swaps and tips
Harissa varies in heat, so adjust to taste. The yoghurt cools things down and adds extra protein.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 2 g | 1 g | 23 g | 335 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
