The gentle chilli warmth of harissa works well with leeks. Earthy cumin scented prebiotic chickpea mash with a bright dash of lemon, rounds out the flavours. Finish with some cooling greek yogurt for a probiotic boost, a scattering of sliced red chilli to turn up the heat and flatbreads to scoop up the sauce.
This traybake recipe comes together with minimal effort and for less washing up, I make this a one pan supper by marinating the chicken in an ovenproof dish.
If you have time, marinate the chicken in the harissa (instructions below) for 1-24 hours in advance for succulent, spicy results. If you’re pressed for time though, just marinate the chicken for 15 minutes, whilst you wait for the oven to heat up.
Scale down the quantities to make a solo supper or double / triple the quantities to feed a crowd. It’s also a good gluten free option (without flatbreads).
Probiotic : greek yogurt / plain live yogurt
Prebiotic : leeks / chickpeas
High Fibre : flatbreads
Polyphenols: leeks / red chilli / chickpeas / cumin / extra virgin olive oil
Harissa Roast Chicken With Leeks And Cumin Crushed Chickpeas Prebiotic Chickpea And Leek Recipe
Yield 3-4 helpings
- 6 chicken thighs, skin on, bone in approx. 800g total weight
- 3 large leeks (approx. 500g total weight)
- for the marinade
- 2 tbsp harissa
- 3 tbsp extra virgin olive oil
- ½ tsp fine table salt
- for the chickpeas
- 1 tbsp cumin seeds
- 1 x 400g can chickpeas, drained & rinsed
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1/8 tsp fine table salt
- freshly ground black pepper
- to serve
- plain live yogurt or greek yogurt
- extra harissa
- flat breads, toasted
- 1 red chilli, seeds removed, sliced thinly
1 - 24 hours in advance, marinate the chicken. In a large glass, plastic or ceramic bowl, stir the marinade ingredients together. Toss in the chicken thighs, stir thoroughly to coat and marinate in the fridge for 1-24 hours.
1 hour before cooking, bring the chicken up to room temperature
Preheat the oven to 200c
Place the chicken pieces, skin side up, into a baking dish.
Scoop any extra marinade under the chicken pieces, to flavour the chicken as it cooks.
Spread out the skin and pat with kitchen towel to absorb any excess moisture, to encourage the skin to crisp.
Roast for 20 minutes. Add the leeks to the chicken, drizzle over some of the harissa scented cooking juices and stir gently to coat. Tuck the leeks under the chicken pieces, roast for a further 20 minutes. Check for doneness – the chicken skin should be crisp, the leeks tender to a knife tip and the chicken juices should run clear when pierced with a knife at the thickest point. Depending on your oven, it may need another 10-20 minutes.
Meanwhile, pound the cumin seeds in a pestle and mortar. Tip into a medium sized bowl, pour over the olive oil & lemon juice, add the salt and a twist of freshly ground black pepper and stir. Pour the chickpeas in and crush softly with a fork or potato masher, gently loosening the skins, to encourage the chickpeas to absorb the dressing.
Once the chicken & leeks are cooked, divide the crushed chickpeas between warmed plates. Spoon the chicken & leeks on top, and drizzle over any remaining chicken pan juices. Scatter over the chopped red chilli slices.
Offer warmed flatbreads, a dish of Greek yogurt & extra harissa at the table.
Courses mains / lunch / dinner
Cuisine high fibre / prebiotic / probiotic