Find more recipes at fussfreeflavours.com
Harissa Roast Chicken with Beans & Lentils
Harissa Roast Chicken with Beans & Lentils
Servings: 4
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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
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