Roasted chicken and vegetables must be one of the most fool-proof things to make. At one stage I got into the habit of making it at least once a week, bagging up the left-overs to bring into lunch. Having made it so often though, I felt I needed to change it up a little to give it a bit of an extra kick. Using Delia's Harissa-Style Dressing from this amazing recipe gave it that much needed extra dimension.
The recipe is pretty simple (serves 4, or 2 with left-overs for lunch):
Pre-heat the oven to 200°C. Chop up a large selection of veggies into bite-sized pieces. To be honest, you can pretty much chose whatever takes your fancy and is to hand. I used aubergine, sweet potato, a red pepper I found lurking in the fridge, courgette and onion.
Roast the veggies for 20 mins, before putting into the oven on the shelf below 2 chicken breasts. I rubbed mine with some Ras el Hanout to give it a bit more flavour. Roast for another 20 mins.
While the chicken and veggies are cooking prepare some couscous to the packet's instructions (I allowed for about 200g) and make the harissa dressing by mixing together 110ml extra-virgin olive oil, 1 rounded teaspoon cayenne pepper, 2 level tablespoons ground cumin, 2 heaped tablespoons tomato puree, and 4 tablespoons lime juice.
Once the veggies and chicken have roasted, slice up the chicken into bite-size pieces and mix together with the cous cous, veggies and the harissa dressing and serve.
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