Baked Chicken with Lemon and Harissa

Are you entertaining this long weekend?  This is your dish!

It was well loved favourite of mine before Mr T arrived in my kitchen. Now that I've converted the recipe to the Thermomix, it's even better.

The quantities below make a double batch as it is a wonderful dish to freeze.  Having a serve in the freezer means that inviting friends over at the last minute is never a stress. It's also a prepare-ahead meal (the morning or day before) which gives it another tick on my list for entertaining.

Whilst the chicken is baking in the oven I usually steam some rice and green beans.  When served with the famous Thermomix beetroot salad or even my Winter Salad it makes a delicious, healthy dinner. 

Baked Chicken with Lemon and Harissa

Serves two meals for 6-8

Ingredients

4 tbs cumin seeds

4 tbs coriander seeds

1 cinnamon quill

1 tsp cloves

3 lemons

2cm piece of fresh ginger - washed

2cm piece of fresh turmeric - washed (or 3tsp dried)

6 garlic cloves - peeled

3 onions - peeled and quartered

200ml extra virgin olive oil

2 tsp sugar (optional)

1 tbs harissa paste

2 tbs tomato paste

1.5 tsp smoked paprika

16 chicken thigh fillets/chicken pieces

Fresh, chopped coriander to garnish

Serve with beetroot salad, rocket leaves and feta, steamed rice and green beans, yoghurt and mint leaves

• Place cumin, coriander, cloves and cinnamon stick into TM bowl.  Dry roast 4 mins, Varoma, Sp2. MC off.  Allow to cool, then grind Sp 8, 6 secs
• Peel lemons with a peeler, add peel, ginger, turmeric, garlic to the bowl and chop Sp6, 10 secs.
• Add onions and chop roughly Sp4, 5 secs. 
• Remove pith from lemon and slice flesh into rounds.  Add to TM bowl with oil, sugar, paprika, harissa and tomato paste. Combine Reverse Sp2, 10 secs.
• Divide the mixture into two large ziplock bags and place 8 chicken fillets into each bag.  Seal and massage the marinade into the chicken.  Place one bag in the fridge to marinate and the other in the freezer for another day.
• When ready to cook, preheat the oven to 190' and place chicken and marinade into a large baking dish with pieces nicely arranged.  Roast 40-45 minutes until cooked through.
• Meanwhile prepare your sides: Steam rice in TM and add green beans to the Varoma tray in the last 2 minutes of cooking.  Toss beans with olive oil, a sqeeze of lemon and two handfuls of slivered almonds (roasted on a tray in the oven).
• To serve, place rice on a platter, arrange chicken pieces on top, pour remaining sauce over the top and garnish with coriander.
• Beetroot salad can also be made ahead of time.  To serve, arrange on a rectangular platter with rocket leaves underneath.  Top with crumbled feta.

Some Notes: 

Chicken can be frozen into smaller serves. 

For an easy mid-week meal for one or two, steam single serves of chicken (cut into smaller slices with plenty of marinade) in Glad Bake 'nests' . Cook in Varoma dish with some vegetables in the tray whilst the rice is cooking.  Steaming will take around 16 minutes. 

If in a rush, use pre-ground spices and add with the with the oil and harissa.

You can make your harissa in the Thermomix.  You may want to add another tablespoon if you enjoy a bit of kick to your bite.