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Harissa-spiced chicken legs roasted with lemons, tomatoes and celery


Serves: 4
timePrep time: 15 mins
timeTotal time:
Harissa-spiced chicken legs roasted with lemons, tomatoes and celery
Recipe by Stevie Parle / Recipe photograph by Martin Poole

Harissa-spiced chicken legs roasted with lemons, tomatoes and celery


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
288Kcal
Fat
13gr
Saturates
3gr
Carbs
12gr
Sugars
11gr
Fibre
4gr
Protein
29gr
Salt
0.5gr

Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.
See more of Stevie Parle’s recipes
Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.
See more of Stevie Parle’s recipes

Ingredients

  • 6 garlic cloves, peeled
  • 2-3 tsp harissa spices blend, depending on how hot you want it
  • 1 tbsp olive oil
  • 2 tsp clear honey
  • 8 chicken drumsticks and thighs
  • 1 lemon
  • 1 celery heart, roughly chopped
  • 2 red onions, thickly sliced
  • 12 black olives, stoned
  • 1 x 335g pack cherry tomatoes, halved

Step by step

Get ahead
The chicken can be marinated for a couple of hours before cooking. Just keep it covered and in the fridge.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Make a paste with the garlic and a good pinch of salt using a pestle and mortar, then add the harissa spices, olive oil and honey and mash together. Rub the spice mix onto the chicken pieces. You can slash the chicken pieces first to get the flavour to permeate right to the centre.
  2. Cut the lemon into 8 wedges and remove any pips. In a roasting tin, toss together the lemon, celery, onions, olives and tomatoes with some seasoning. Pour in 150ml water and arrange chicken pieces on top. Cover loosely with baking paper.
  3. Bake in the oven for 30 minutes, then remove the paper and turn up the oven to 220°C, fan 200°C, gas 7. Cook for a further 30-40 minutes until the chicken is completely cooked through and a rich golden brown.
Chef quote
The only thing this dish needs is a serving of giant couscous and perhaps a herb-rich leafy salad

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