HARISSA CHICKEN TRAYBAKE

The Irish Mail on Sunday - - MORE | BOOKS - JAMIE OLIVER

This colour­ful traybake fo­cuses on a ge­nius com­bi­na­tion of just five in­gre­di­ents that work to­gether to de­liver an ut­terly de­li­cious re­sult. Serves 4

4 mixed-colour pep­pers

2 red onions

1.2kg (2lb 10oz) whole free-range chicken

4 heaped tsp rose harissa 4

sprigs of fresh mint

From the store cup­board

Sea salt and black pep­per

A splash of red wine vine­gar Pre­heat the oven to 180°C/fan 160°C/ gas 4. De­seed the pep­pers and tear into big chunks, peel and quar­ter the onions and break apart into petals, then place it all in a 30cm x 40cm roast­ing tray.

Use a large sharp knife to cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a lit­tle sea salt, black pep­per and red wine vine­gar. Toss well, mak­ing sure you get into all the nooks and cran­nies of the chicken.

Sit the chicken flat on top of the veg­eta­bles, skin side up. Roast for 50 min­utes, un­til gnarly and cooked fully. Scat­ter the mint leaves be­fore serv­ing. From 5 In­gre­di­ents: Quick & Easy Food, by Jamie Oliver, Pen­guin Ran­dom House, €29.99. Photo: David Lof­tus. Jamie por­trait: Paul Stu­art

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