Servings: 4 · Prep Time: 10 mins · Cooking Time: 60 mins
Total Time: 70 mins
The harissa paste in this recipe is very Primal-friendly. For those of you who are new to harissa paste - it's a spicy red condiment that can be used within many recipes. It certainly adds a kick to any dish (but not too overpowering). To make your own you need to blend chillies into a thick paste with garlic, extra virgin olive oil and aromatic spices. We like to use cumin, caraway and coriander. You can even add red peppers, tomatoes and lemon to make it a little bit bulkier. We've also used this harissa paste in our Smoked Chicken Bean Stew (page 118) and Stuffed Ratatouille Peppers (page 122), if you want to remind yourself of the combination used. Our two favourite ingredients for this traybake recipe are the chicken and cherry vine tomatoes. A lot of people tend to think that eating healthily means restriction and tons of rabbit food (aka, salads and nuts), and whilst salads and nuts are full of amazing ingredients, they can tend to get a little repetitive. Remember, our ancestral forefathers benefited from a very diverse diet.
- Chicken thighs
- Cherry vine tomatoes (1 vine worth)
- Lemon (1, cut into wedges)
- Garlic clove (1, crushed)
- Butternut squash (100g, cut into wedges)
- Spinach (2 cups)
- Olive oil (1 tsp (for spinach dressing))
- Salt and pepper (to taste)
- Harissa paste (3 tbsp)
- Olive oil (1 tbsp)
- Tenderstem broccoli (6 stalks)
- Cumin seeds (1 tbsp)
- Red pepper (1 large, sliced)
- Tinned tomatoes (1/3 tin)
Begin by preheating your oven to gas mark 5 (190 degrees Celsius). Oil a roasting tray with 1 tbsp extra virgin olive oil. Score lines across each chicken thigh and then rub the Harissa paste over them - covering them evenly. Sprinkle with pepper, salt and cumin and then place them in the roasting tray.
Scatter the garlic and other ingredients (excluding the vine tomatoes) around the chicken.
Squeeze the lemon wedges all over the ingredients and then add the squeezed wedges into the tray and place the vine tomatoes on top.
Lightly toss and shake your roasting tray and then pop in the middle of the oven to roast for 45 minutes - 1 hour (until the chicken thighs are cooked and crispy). Once cooked, serve your Harissa spiced chicken traybake with a side of fresh spinach tossed with 1 tsp extra virgin olive oil. Enjoy!