Apricot harissa roast chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 15 minutes

Ingredients

1 free-range chicken
4 T olive oil
1 x 140 g Woolworths apricot harissa, jar
salt, to taste
6 shallots, halved (or 3 onions, quartered)
1 x 400 ml coconut cream, can
¾ cup chicken stock

Method

1. Preheat the oven to 180°C. Rub the oil and harissa all over the chicken and season with salt. Place the chicken in a baking dish. Pour in the coconut milk and stock, then cover with foil and roast for 1 hour. Remove the foil and roast for a further 15 minutes.

2. Remove from the oven and rest for 15 minutes before serving.

Cook’s note: Cook the chicken, coconut cream and stock in a roasting bag to reduce the cooking time

Find more roast chicken recipes here.

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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