detour. My kitchen

Chicken · FIRST EDITION

Harissa chicken & roast carrots

A tray of sweet-edged carrots and warmly spiced chicken, finished with cool yogurt.

45 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

A roast chicken dinner with a North African-inspired chilli paste doing the seasoning.

Here’s how.

  1. 1

    Heat the oven

    Heat the oven to 210°C / 410°F (190°C fan). Toss the carrots with half the oil and salt on a large baking tray.

  2. 2

    Get a head start

    Roast the carrots for 10 minutes. Coat the chicken in the remaining oil and harissa.

  3. 3

    Add the chicken

    Nestle the chicken among the carrots. Roast for another 20–25 minutes, until the carrots are tender and the chicken reaches 74°C / 165°F.

  4. 4

    Make the sides

    Cover the couscous with boiling water for 5 minutes, or follow the packet ratio. Mix yogurt with half the lemon juice. Fluff the couscous and serve with the chicken, carrots, yogurt and lemon wedges.

Taste your harissa before you use it. A mild paste and a hot paste can be very different dinners.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.