Baked Harissa Chicken & Potatoes

Baked Harissa Chicken & Potatoes 001aThis quick and easy week night meal uses harissa paste to give it a hint of spice and fresh coriander stirred through at the end adds freshness.

I used Orcona’s harissa paste, an ingredient many of you are now
familiar with. Orcona harissa paste is made from Hawke’s Bay grown chillies and gives dishes a wonderful hot spiciness without

Baked Harissa Chicken & Potatoes

Adjust the quantity of harissa to suit your taste and according to the
spiciness of the paste.

Serves 4

1 tbsp vegetable oil
500g diced chicken thigh fillets
1 onion, chopped
4 sticks celery, sliced
2 tsp Orcona Harissa Paste, or to taste –
4 medium potatoes (about 500g), diced
440g can chopped tomatoes
½ cup chopped coriander
natural yogurt, to serve

1              Preheat oven to 200°C

2              Heat oil in an oven- and flameproof casserole dish over a
medium heat, add chicken and cook, turning several times for 5 minutes or until brown. Remove and set aside.

3              Add onion, celery and harissa paste to dish, cover and cook over medium-low heat, stirring occasionally, for 8-10 minutes or
until onion is soft and translucent. Add potatoes and mix to combine. Stir in tomatoes, place over a medium heat and bring to simmering.

4              Return chicken to dish, cover and transfer to the oven. Bake for 45 minutes, stirring after 20 minutes, or until potatoes are
tender and chicken is cooked. Just prior to serving, stir in most of the coriander. Serve top with a dollop of yogurt and scattered with remaining coriander. Accompany with a steamed green
vegetable of your choice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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