HARISSA ROAST CHICKEN

Chunky sweet potatoes & amazing chickpea flatbreads

SERVES 6

TOTAL 1 HOUR 40 MINUTES

1 x 1.5kg free-range whole

chicken

6 sweet potatoes (1.5kg total) 4 tablespoons rose harissa 1 bunch of mint (30g)

1 x 400g tin of chickpeas 250g wholemeal self-raising

flour, plus extra for dusting ½ a red cabbage

300g cottage cheese

Preheat the oven to 180C.

Sit the chicken in a large roasting tray, then scrub, halve and add the sweet potatoes. Spoon over the harissa, 1 tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then rub until everything is well coated. Put half the mint into the cavity of the chicken, then roast for 1 hour 20 minutes, or until everything is golden and cooked through.

Meanwhile, pour the chickpeas into a bowl, juice and all. Finely chop and add the rest of the mint leaves (reserving the pretty ones for later), tip in the flour, season, and scrunch into a dough, adding a little more flour to bring it together, if needed. Knead on a flour-dusted surface for 2 minutes, then divide into six equal balls and roll each out to just under 1cm thick. Fry two at a time in a large dry non-stick frying pan on a medium-high heat for 4 minutes per side, or until golden, then keep warm in the oven. Very finely slice or coarsely grate the red cabbage, then toss with a pinch of salt and 2 tablespoons of red wine vinegar. Serve the chicken and sweet potatoes with the pickled red cabbage and the chickpea flatbreads, sprinkled with the reserved mint leaves. Scrape up any sticky bits and a spoonful of nice juices from the tray, ripple through the cottage cheese and serve on the side.

HH