Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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7 thoughts on “Harissa Chicken Roasted on Capsicums & Leeks”

  1. Hi Rachel, I really like the sound of this recipe. Before I go ahead & make it I thought I would ask, is the harissa in this recipe the paste or dried variety ? I have some dried harissa and wondered if the quantity would differ from paste. Thanks so much. Jeni

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