One pan supper – recipe for Roasted Chicken thighs flavoured with harissa and cumin
8 chicken thighs (skin on)
500g baby potatoes – cut into 1cm slices
3 tbsp harissa (spicy! use less for less heat)
1 tsp ground cumin
2 leeks – slice (1cm thick)
1 clove garlic – crush, peel and chop finely
10g fresh dill – chop finely
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preheat the oven to 200°C.
Prepare all ingredients as indicated above. Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.
Mix harissa, cumin and a few glugs of olive oil in a large ovenproof casserole dish. Season the chicken with salt on both sides and add to the casserole dish along with the potato slices. Mix everything well (use your hands), making sure everything is nicely coated. Arrange the chicken and potatoes in a single layer.
Place in the oven and after 15 minutes add the leeks (mix them in) and then cook for a further 20 minutes until the chicken and potatoes are golden and cooked through.
To make the yoghurt sauce, mix the yoghurt, garlic, lemon zest, half the lemon juice and half the chopped dill. Add salt and pepper to taste.
When the chicken, potatoes and leeks are cooked remove them from the oven and squeeze over the remaining lemon juice. Serve with the rocket, remaining dill and yoghurt sauce.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.