The perfect mid week dinner where you can set and forget! The combination of salty miso and aromatic harissa is so well-balanced and infuses a lot of flavour with very little effort. If you have time to marinate overnight that would be ideal, but 1 hour is delicious too.
2 tbsp Harissa Paste
1 tbsp Miso Paste
2 tbsp Olive Oil
Juice ½ Lemon
6 Chicken Chops
2 Onions, cut into wedges
4 cloves Garlic, smashed
500g Potatoes, cut into quarters
300g Tomatoes, cut into quarters
150ml Chicken Stock
Mix harissa, miso, olive oil and lemon juice.
Spread marinade over the underside of the chicken pieces and place on a plate with the skin side up.
Dry the skin with paper towel and place in the fridge uncovered for 1-2 hours to dry out the skin.
Preheat the oven to 200 degrees.
Take chicken out of the fridge.
Put chorizo, onions, garlic, potatoes and tomatoes in a tray.
Place chicken pieces skin side up on top of the veggies.
Drizzle a small amount of olive oil over the chicken skin and season with salt and pepper.
Pour stock into the pan and place in the oven.
Cook for 45 minutes or until the chicken reaches around 75 degrees.
Take the chicken pieces out and continue cooking until the sauces in the pan have reduced and the potatoes are cooked through.
If the chicken needs more colour, place back on top of the veg and turn the grill on, but keep a close eye, to make sure it doesn’t burn.
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