This is such a simple recipe that takes 5 minutes to prepare yet it tastes like you spent hours cooking it. Perfect summer or winter meal and it can cook in the oven while you are entertaining guests. Delicious served with a couscous and chickpea mixture to absorb all that yummy sauce or simply some pita bread to mop it all up with.
Harissa is a Maghrebi hot, aromatic chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, or caraway, as well as some vegetable or olive oil for preservation. It’s widely used in North African and Middle Eastern cuisines as a condiment, or mixed with water or tomato juice to flavour stews, soups or couscous. In North Africa it’s also sometimes served in a pool of olive oil, into which to dip bread. As it’s strong and pungent, a little goes a long way.
45g / 3 tablespoons butter
4 tablespoons harissa
4 tablespoons honey
Juice of 1/2 an organic lemon
4 bone-in chicken legs (can use just thighs or drumsticks)
Preheat the oven to 200C / 180C fan / 400F / 360F fan
In a small pan, melt together the butter, harissa, honey and lemon juice
Arrange the chicken pieces in a baking tray or dish
Pour over the harissa mixture
Roast for 45 minutes, basting occasionally with the sauce
Serve with couscous and a green salad or grilled vegetables