• Brittany Aldridge

Harissa Roasted Chicken with Pumpkin, Red Onion and a Tahini and Kaffir Lime Dressing

This is a one-step tray bake with a difference! It’s so simple, so delicious and perfect for weeknight dinners when you might be lacking time or energy. Packed full of fresh, zesty, roasty and creamy flavours, my Harissa Roasted Chicken with Pumpkin, Red Onion and a Tahini and Kaffir Lime Dressing will impress you with its prep and forget method and delicious, healthy results!

Read ahead now for the recipe! This serves 4 people.



INGREDIENTS

  • 1 large pumpkin, seeds and skin removed, sliced

  • 2 red onions, chopped in half

  • 8 chicken drumsticks or chicken thigh, skin on

  • 4 tablespoons of extra virgin olive oil, divided  

  • 1 teaspoon of harissa

  • 1 1/2 tablespoons of tahini paste 

  • 2 tablespoons of Greek yoghurt

  • 1 tablespoon of kaffir lime juice 

  • zest of 1 kaffir lime

  • 1 heaped tablespoon of honey

  • 1 small garlic clove, finely diced

  • 1 teaspoon of cumin

  • 1 teaspoon of smoked paprika

  • 1 small bunch of mint, roughly chopped

  • 1 small bunch of flat leaf parsley, roughly chopped

  • 500grams (1 large bowl) of greens, for example baby spinach or rocket, washed

  • salt and freshly cracked black pepper, to taste


INSTRUCTIONS

  • Preheat the oven to 180C Fan forced (200C or 410F). Add the chopped pumpkin and onion, and the chicken to a large roasting tray. Drizzle over 2 tablespoons of olive oil and 1 teaspoon of harissa, then sprinkle over the cumin, paprika, salt and pepper. Mix with your hands to ensure everything is evenly coated then place the tray in the oven for 45 minutes to an hour. Check the chicken is done when it is golden brown and the juices run clear.

  • To make the sauce; put the tahini, honey, remaining oil and yoghurt in a small bowl with the lime juice, water, garlic and lime zest. Whisk the mixture until it is the consistency of thickened cream, add more water or lime juice if necessary.

  • To serve, add the washed greens to a large platter then spread the chicken, pumpkin and red onion over the top. Drizzle over the tahini sauce and then sprinkle with the fresh parsley and mint leaves. Please enjoy!


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