Finger licking chicken
HARISSA AND LEMON CHICKEN TRAY BAKE WITH SWEET POTATOES
WHEN cooking feels like a gigantic effort a one-bowl/one-pan approach is the answer – the kind where you just throw ingredients together. So here’s a delicious meal you can proudly take credit for.
INGREDIENTS: (Serves 4)
2 onions, sliced
8 garlic cloves, peeled but left whole
4 large chicken legs
1 large sweet potato, cut into large chunks
300g cauliflower florets
2 lemons, sliced
For the marinade:
200ml vegetable stock Finely grated zest of 3 lemons 3tbsp lemon juice
3 garlic cloves, peeled and crushed
3tbsp harissa, plus extra to serve 2tbsp olive oil
2tbsp finely chopped fresh coriander
¼tsp salt, or more to taste
METHOD:
1. Preheat the oven to 200°C (180°C fan), Gas Mark 6.
2. Mix all the marinade ingredients together in a bowl.
3. Spread the onions out in a deep roasting tin and scatter the garlic cloves all over. Place the chicken legs, skin-side up, on top with the sweet potato chunks and cauliflower florets. Pour over the marinade and turn the chicken legs several times to ensure that they are fully coated with the marinade. Top the whole dish with the lemon slices.
4. Bake for about one hour or until the chicken is golden and cooked through. Serve the chicken and vegetables immediately with extra harissa. THE perfect tea-time cake, dangerously addictive – so fluffy, moist and rich that it doesn’t need any topping or decoration.
INGREDIENTS: (Serves 8)
250g unsalted shelled pistachio nuts
4 large eggs, separated
100ml olive oil, plus extra for oiling 3tbsp orange juice
1tbsp vanilla extract
150g caster sugar
100g ground almonds
Finely grated zest of 1 large orange ½tsp (heaped) salt
1tsp baking powder
METHOD:
1. Preheat the oven to 190°C (170°C fan), Gas Mark 5. Lightly oil a 900g loaf tin and line the base with baking paper.
2. Tip the pistachios into a food processor and pulse until ground to a flour consistency, but take care not to overgrind them, otherwise they could turn into pistachio butter. Transfer the ground pistachios to a bowl.
3. Mix the egg yolks, olive oil, orange juice and vanilla extract together in a large bowl until smooth. Add the remaining ingredients, except the egg whites, to the ground pistachios and mix together, then tip into the wet mixture and stir to combine, making sure that all the dry ingredients are moist.
4. Using a hand-held electric whisk, whisk the egg whites in a separate large bowl until stiff. Gently fold into the cake mixture with a large metal spoon.
5. Spread the cake mixture in the prepared tin and bake for 35-40 minutes or until the cake is golden and feels spongy to the touch, and a skewer inserted into the centre of the cake comes out a little moist and sticky. Remove from the oven and leave the cake to cool in the tin for 10 minutes, then turn out, slice and serve.