Experience a delightful fusion of flavours with this Harissa Chicken with Roasted Cauliflower and Green Beans recipe. This dish combines the spicy taste of Harissa chicken with the comforting texture of roasted cauliflower, promising a dining experience that’s both exciting and satisfying.
The star of this dish is the Harissa chicken, cooked until it’s tender and bursting with flavour. The chicken is marinated in Harissa, a North African spice blend, adding a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish is the roasted cauliflower. This cauliflower, roasted until it’s golden and crispy, offers a comforting taste that pairs well with the spicy chicken.
To balance out the richness of the dish, the recipe includes a serving of green beans. The beans, steamed until they’re vibrant and crisp, add a refreshing contrast to the meal.
This Harissa Chicken with Roasted Cauliflower and Green Beans recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, frying pan and a wooden spoon.
Harissa Chicken with Roasted Cauliflower and Green Beans
Print RecipeIngredients
- 300g Cauliflower Florets
- 1 Echalion Shallot
- 80g Green Beans
- Chermoula Spice Mix
- 260g Diced Chicken Thigh
- 50g Harissa Paste
- 75g Low Fat Natural Yoghurt
- 450g Potatoes
Instructions
Step 1: Start Roasting
Preheat your oven to 200°C. Cut the potatoes into 2cm pieces and place them on a large baking tray. Drizzle with oil, season with salt and pepper, and toss to ensure they’re well coated. Spread them out in a single layer. If necessary, use two baking trays. Once your oven is hot, roast the potatoes on the top shelf until they turn golden, which should take about 25-35 minutes. Remember to turn them halfway through.
Step 2: Prepare the Cauliflower
In the meantime, place the cauliflower florets on another baking tray. If any florets are large, halve them. Drizzle with oil and season with salt and the chermoula spice mix. Use your hands to rub the seasoning all over the florets, then spread them out in a single layer. After the potatoes have been in the oven for 10 minutes, roast the cauliflower on the middle shelf until it’s soft and golden at the edges, about 15-18 minutes.
Step 3: Cook the Chicken
While the vegetables are roasting, heat a drizzle of oil in a large frying pan over medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until the chicken turns golden brown and is cooked through, about 8-10 minutes. Remember to wash your hands after handling raw chicken. Meanwhile, trim the green beans and cut them into thirds. Halve, peel, and thinly slice the red onion.
Step 4: Add the Beans
Once the chicken has browned, add the green beans and onion to the pan. Stir-fry until the chicken is cooked through, the beans are tender, and the onion is soft, which should take another 6-7 minutes. The chicken is cooked when it’s no longer pink in the middle.
Step 5: Add Some Heat
Once everything is cooked, add the roasted potatoes to the frying pan with the chicken and stir in the harissa paste. Cook for 1 minute, stirring to ensure the chicken and vegetables are evenly coated. Season to taste with salt and pepper, then remove the pan from the heat.
Step 6: Serve the Dish
Divide the chicken, beans, and potatoes between your bowls. Top with the roasted cauliflower and drizzle the yoghurt over the top. Enjoy your meal!
