Monday, 25 January 2021

Apricot Harissa Chicken And Vegetables

 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


ingredients:


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

    

Method:


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:-)


Notes:


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



ingredients gathered

and chopped

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


28 comments:

  1. Easy delicious one sheet meal is fantastic! Love the combo of flavours and it surely looks very moreish, Sherry.

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  2. This is a dish I know we would both enjoy especially my husband, thighs are his favorite part of a chicken.

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    1. hubby likes breast but he eats thighs cos that's what i use:-)

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  3. The maple syrup is a nice touch -- goes so nicely with sweet potatoes, and is a great flavor combo with the harissa. Nice dish -- easy, tons of flavor. Thanks!

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    1. yes the maple syrup was a bit of a godsend as the harissa was veeeery hot...

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  4. My kind of dinner...throw everything in the pot, pop in the oven, and walk away. Where did you find the apricot harissa?

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    1. i made it using a Nigella recipe. see my previous post :-)

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  5. Ah, I see you had bigger plans for that apricot harissa - I like it! This sounds like a super flavorful and healthy meal - and I totally understand Mr. P's disdain for skin and bones. (Well, unless we're talking fried chicken, but that's different.) Either way, two thumbs up on this recipe!

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  6. I love this kind of meal - lots of colorful, healthy veggies - perfect for a cold winter day and a snowy one at that :)

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    1. thanks judi. it was perfect for a hot and humid Brisbane night too:-)

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  7. This is really wonderful, and I love harissa. but apricot harissa? Amazing! Somehow I missed that recipe. I miss seeing Nigella on tv. She’s the only one I’ve ever watched. And I love reading her books, even her recipes, just for the reasons you mentioned. I can’t get cook eat repeat until April in the U.S.

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    1. hi mimi
      glad to see another Nigella fan. some people don't like her! the cheek... i love her poetic prose, in books and on tv.

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  8. Ohhh that thing looks amazing, that apricot harissa you made still sits on my dreams

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  9. Sherry,
    The apricot harissa sounds absolutely delicious. Being a vegetarian, I could try this recipe with tofu rather than chicken. thanks

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  10. I am loving the flavours in this dish, Sherry! I was going to ask about the apricot harissa recipe too but see you've just made it - ha! Good job.

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    1. hi katerina
      yes the harissa was a winner. worth making.

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  11. I somehow had a feeling that we would see a recipe using apricot harissa down the line. It looks wonderful, Cheri!

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    1. thanks david. i think the harissa would be good tossed with plain potatoes too as a side.

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  12. It's amazing what people are doing with sheet pans. This so creative and I love it. What a dish! Thanks for sharing.

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  13. This chicken and vegetable looks like a filling meal, I've heard of harissa chilli, but never researched about it, I love how you have incorporated it with other flavors, particularly with the maple syrup, I'm assuming it'll give a sweet and hot flavor .

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    1. yep it was filling and very delish. no the dish wasn't too sweet; i didn't put that much maple syrup in, but it added a lovely flavour to the dish. cheers! S

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