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HARISSA CHICKEN

by Marco Biasetti
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prep time 10 Mins
cooks in 1HR 30Mins
serves 4
skill level Easy

With so many of you cooking lamb last week, this week Marco has cooked a roasted leg of lamb in the DeliVita, the perfect centrepiece for any occasion. So, if you’ve been shy about cooking a roast in your oven take a look at thiss.

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Ingredients

  • 2.8kg leg of lamb on the bone

GARLIC AND ROSEMARY BUTTER

  • 3 large garlic cloves
  • 25g/1oz butter
  • 4–5 stalks fresh rosemary
  • Salt and freshly ground black pepper

Instructions

1

Marinate your chicken breasts in Harissa, coating thoroughly, sprinkle a little dried oregano on top and leave in the fridge for one hour. After the first 30 minutes go to light your oven.

2

Light the oven, after 20 minutes push the fire to the back of the oven. Then wait for another 10 minutes and you’re ready to seal your cast iron tray.

3

Place the tray in the oven, with nothing on it at all, for 2 minutes. Take the tray out and put on your chicken breasts, they will sizzle immediately. Place back in the oven, turning the tray every 5 to 10 minutes.

4

After 15 minutes, place your cherry tomatoes on the tray with the chicken, drizzle with olive oil and cook for another 5 minutes. Your chicken should take around 20-25 minutes to cook.

Once cooked, serve straight away.

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