Harissa and Hazelnut Chicken

9th April 2017By Leave a Comment

Turn the ordinary Sunday Roast chicken into something fragrant, spicy and packed with flavour.

Team with a crisp green salad and a super cold glass of white wine for a fuss-free but delicious lunch.

Harissa and Hazelnut Chicken
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 tbsp. of un-skinned hazelnuts
  • 2 tbsp. of honey
  • 1 tbsp. of olive oil
  • 1 free-range organic chicken
  • 2 banana shallots, roughly chopped
  • 1 tbsp. of harissa paste
  • Salt and Pepper
  1. Pe-heat the oven to 190C.
  2. Tip the hazelnuts into a baking tray and bake for 8-10 minutes. Allow to cool and squeeze most of them out of their skins. Roughly chop the hazelnuts and pop into a bowl with the honey and olive oil and set aside.
  3. Spatchcock the chicken by cutting wither side of the spine using a pair of scissors and open the chicken out. Press down on the breast bone to flatten.
  4. Brush with the harissa paste over the chicken and lay over the chopped banana shallots. Add a splash of water to the tray, season the chicken with salt and pepper and cook in the oven for 1 hour.
  5. After an hour remove from the oven, spoon over the chopped hazelnut mixture and return to the oven for 10 minutes until golden brown.
  6. To serve, cut the chicken in half and each half in half again so each piece is either leg with a bit of breast, or wing with a bit of breast.

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