We love good Harissa Chicken with Roasted Cauliflower and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Diced Chicken Thigh
Rose Harissa Paste(ContainsSoya)
Preheat your oven to 200°C. Fill and boil your kettle. Arrange the cauliflower florets on a baking tray. Tip: Halve any large pieces. Drizzle with oil and season with salt and the Chermoula spice mix. (Tip: add less if you don't like too much heat) Use your hands to rub the seasoning all over. Arrange in a single layer and roast on the top shelf of your oven until soft and golden at the edges,16-18 mins.
Chop the potatoes into 2cm chunks. Halve, peel and thinly slice the shallot. Fill a saucepan with boiling water from the kettle and add 0.25 tsp of salt. Pop onto high heat. Add the potatoes, lower the heat to medium and cook until tender, 12-15 mins.
Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the chicken thigh pieces and shallot. Season with salt and pepper and cook until the chicken is browned, 8-10 mins. Turn every couple of mins to make sure the chicken cooks evenly. Meanwhile, trim the green beans and chop into thirds.
After 10 mins, add the green beans to the chicken pan. Stir-fry until the chicken is cooked through and the beans are tender, another 4-5 mins. IMPORTANT: The chicken is cooked through when no longer pink in the middle.
When the potatoes are cooked, drain in a colander. Add to the frying pan with the chicken and stir in the harissa paste. Cook for 1 minute. Remove from the heat and make sure the chicken and veggies are nicely coated in the harissa paste. Season to taste with salt and pepper.
Share the chicken, beans and potatoes between your plates. Pop the cauliflower pieces on top. Drizzle on any oil from the frying pan and enjoy!