Harissa Roasted Vegetables with Chermoula Chicken

Roasting vegetables is a great way to lock in flavour and valuable nutrients.  Chop the vegetables so they are the same size, which will ensure they cook evenly.  Chermoula is a North African spice paste made with coriander, cumin and lemon.  It works really well with chicken which really gives it a vibrant colour and freshly scented punch!  Preserved lemons are now really easy to find in most supermarkets and give this dish a real depth of flavour.  Serve with a handful of pea shoots, spinach or delicious with cooked quinoa or couscous


You will need...

Large baking tray
Medium baking tray
Large mixing bowl

4 chicken breasts
1 small butternut squash, peeled cut into chunks
1 aubergine, sliced then cut in half
1 courgette, sliced
1 red pepper, sliced
1/2 fennel bulb, sliced
1 large sweet potato, cut into cubes with the skin on
1 tbsp rose harissa
1 tbsp chermoula paste
3 preserved lemons, cut into small chunks
8 cherry tomatoes, cut in half
2 garlic bulbs, crushed with the skin on
Handful of pea shoots or baby spinach to serve or cooked quinoa or couscous


To make...

Serves 4-6
  1. Pre-heat the oven to 220/200(fan)
  2. Place the cherry tomatoes, garlic and preserved lemons into the medium baking try, drizzle with 1 tsp of olive oil
  3.   Lay the chicken breasts on top, lightly season and spread over the chermoula paste so they are evenly covered, set aside while you prepare the vegetables
  4. Cut the peel off the butternut squash and cut into small chunks, slice the aubergine into rounds then cut in half
  5. Slice the courgette into rounds and then cut in half
  6. Slice the fennel into medium slices and do the same with the red pepper
  7. Cut the sweet potato in half and then slice into rounds, then into cubes, keep the skin on for extra fibre
  8. Place all the vegetables into the mixing bowl and stir in the harissa paste, lightly drizzle with olive oil and seasoning ensuring they are all coated
  9. Tip onto the large baking tray and bake in the oven for 30 minutes
  10. After 20 minutes place the chicken into the oven and cook for 30-35 minutes or until cooked through
  11. After 30 minutes turn the vegetables over so they are evenly cooked and cook for another 30 minutes
  12. Turn the heat off and leave the chicken and vegetables to rest for a few minutes
  13. Evenly divide between the plates and scatter over the pea shoots or spinach


Nutritional Info
Per Serving
410g kcal | 12g fat | 2g saturates | 47g carbs | 7.1g sugars | 8.5g fibre | 24g protein | 2.6g salt

 LOW SATS | HIGH FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | THIAMIN | NIACIN | VITAMIN B | FOLIC ACID | VITAMIN C | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER 


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