Main Meals

Apricot harissa roast chicken

By Abigail Donnelly
4
Easy
15 minutes
1 hour 15 minutes

"This was inspired by the new apricot harissa on Woolies’ shelves. Serve with instant noodles or Woolies’ frozen mash and stir-fried baby spinach. The chicken does take a bit longer for a weeknight but it’s perfect for the weekend. Or put it on as soon as you get home and take the dog for a walk."

Wine/Spirit Pairing
Woolworths Ken Forrester Signature Chenin Blanc
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Ingredients

Method
  • 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

Ingredients

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
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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