Name: Harissa and orange-roasted chicken and vegetables
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: Harissa; 1/3 cup p (15g) dried red chillies, chopped coarsely; 1/2 teaspoon each ground coriander, cumin and caraway seeds; 1 clove garlic, quartered; 1 tablespoon tomato paste; 2 teaspoon finely grated orange rind; 1/4 cup (60ml) orange juice; 1 small orange (180g), cut into thin wedges; 1.6 kilogram (3¼ pound) whole chicken; 1 tablespoon olive oil; 300 gram (10 ounces) baby onions; 500 gram (1 pound) baby new potatoes; 1 bulb garlic, separated into cloves; 4 baby eggplants (240g), halved lengthways; 250 gram (8 ounces) cherry tomatoes

Ingredients

Harissa

1/3 cup p (15g) dried red chillies, chopped coarsely

1/2 teaspoon each ground coriander, cumin and caraway seeds

1 clove garlic, quartered

1 tablespoon tomato paste

2 teaspoon finely grated orange rind

1/4 cup (60ml) orange juice

1 small orange (180g), cut into thin wedges

1.6 kilogram (3¼ pound) whole chicken

1 tablespoon olive oil

300 gram (10 ounces) baby onions

500 gram (1 pound) baby new potatoes

1 bulb garlic, separated into cloves

4 baby eggplants (240g), halved lengthways

250 gram (8 ounces) cherry tomatoes

Method

1.To make harissa, place chilli in small heatproof bowl of boiling water; stand 1 hour. Drain; reserve ¼ cup soaking liquid. Dry-fry spices in small frying pan until fragrant. Blend or process spices, chilli, reserved soaking liquid, garlic and paste until mixture is smooth; transfer to small bowl, stir in rind and juice.

2.Preheat oven to 180°C/350°F.

3.Rinse chicken under cold water; pat dry inside and out with absorbent paper. Tuck wing tips under chicken. Fill large cavity with orange. Make a pocket between breast and skin with fingers; rub 2 tablespoons of the harissa under skin inside pocket. Tie legs together with kitchen string; brush chicken all over with 2 tablespoons of the harissa.

4.Half-fill large shallow baking dish with water; place chicken on oiled wire rack over dish, season. Roast, uncovered, about 1 hour.

5.Meanwhile, heat oil in large flameproof baking dish; cook onions, potatoes and unpeeled garlic, stirring, until vegetables are browned.

6.Cover chicken; roast about 50 minutes or until chicken is cooked through. Add eggplant and tomatoes to vegetable mixture in dish, season; place in oven for about the last 20 minutes of chicken cooking time or until vegetables are tender.

7.Serve chicken with roasted vegetables and remaining harissa.

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Ingredients

Method

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