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Harissa Roast Chicken with Beans & Lentils
Harissa Roast Chicken with Beans & Lentils
Servings: 4
Ingredients
- 1 medium free range chicken
- 1 tbs butter - softened
- 1-2 tsp harissa powder
- 1/2 lemon cut into wedges
- Glug light olive oil
- Salt & Pepper
- 1 tin of beans - drained and rinsed - I used black eyed
- 1 mug of green or puy lentils
- 1 cloves garlic - finely chopped
- 1 pint chicken or vegetable stock
Instructions
- Pop the lemon wedges into the chicken's cavity and place in a roasting tin with a glug of oil.
- Mix the butter and harissa together and rub well into the bird's breast. Season with salt and pepper.
- Cooking time will be about 20 minutes per pound (450g), plus another half hour at GM5 / 375F / 190C. Put the bird into the oven to cook.
- 40 minutes before the end of cooking time scatter the garlic, lentils and beans around the chicken and cover them with the stock. Return to the oven.
- Keep an eye on it, you may need to add more stock, or put a piece of foil over the bird to prevent the breast over-cooking.
- When ready the lentils will be soft and most of the stock would have been absorbed. Place the bird onto a carving board and cover with foil and allow to rest for 5 minutes. Pour any juices into the lentil and bean mix. To thicken the lentils and beans simply blitz some to a paste and return to the pan and stir through.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 4servings | Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 211mg | Potassium: 142mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 7.6mg | Calcium: 7mg | Iron: 0.3mg