So I made the harissa last week in readiness for this recipe. I find Cook, eat, repeat (Nigella's latest) more like her tv shows - very lyrical and wordy, and personal - in a good way. I was saying to Mr P. the other day that I've learned most about cooking from my mum (of course), then Nigella and the marvellous Delia Smith.
I still remember making a roux for white sauce, then adding the (cold) milk and stirring, stirring... I used to sit on a high stool as I was - mm - rather short as a small child. But who could forget Delia's marvellous method for bechamel? Chuck everything into a saucepan and let it rip; i.e. stir madly till it all comes together. Oops, sorry, that has nothing to do with this recipe. Concentrate, woman!
|ready to eat
900g./2 lb sweet potatoes - or use a mix of sweet and regular
2-3 red capsicum (about 400g./14 oz)
2 leeks or a mix of brown onions, French shallots and spring onions
45 mL/1.5 oz EV olive oil
60 mL/2 oz apricot harissa
1 kg/2.2 lb chicken thighs - choose bone-in, skin-on OR go for thigh fillets as I did, as Mr P. hates bones and skin:-)
2-3 limes, juiced (you want about 2 tbs)
2 tbs maple syrup (optional)
2 tsp dried oregano
2 tsp sea salt flakes
a wee bit (or a lot) of ground black pepper
On goes the oven at 200C/400F
Scrub and/or peel the sweet potatoes, and chop into 4-5cm chunks
Chop the capsicums into 4-5cm chunks (get rid of the seeds)
Clean and slice the leeks, or roughly chop the onion, shallots and spring onion
Cut each thigh fillet (if using) into three pieces; leave the bony ones whole
Grab your biggest roasting tin (or 2 as the case may be) and throw in the olive oil and harissa
Stir them together with a fork (or your hand), then in go the veg. and chicken, and toss very well together - I suggest using a food-safe glove as this is messy!
Now add the lime juice, the maple syrup, the oregano, salt and pepper and give it another toss
This will take 50 mins to 1 hour to bake: skin-on and bone-in thighs will take the hour most likely
Nigella says to serve with a salad; we did what we were told:-)
Nigella suggests a tray that is 34 x 37 x 5cm. Mine was smaller, so I needed 2 trays
I used one brown onion, 3 French shallots and one fat spring onion. Much to my surprise, Mr P. doesn't like leeks. Who knew?!
I decided to add the oregano, maple syrup and pepper just for... They added a delicious frisson of flavour
|I used this chicken - vego fed!
|seasoned and ready to go into the oven
|baked till tender after 50 mins.
|I'm hungry ...
|I'm going in - as Nigella would say
|and for those interested in Naked Ginger ...
|artwork © Sherry's Pickings