Roast Chicken is one of my ultimate comfort foods. If I am dithering over what to cook, not feeling a hundred percent, have people popping over last min ... I turn to roast chicken.
Due to the amount of times it has turned up on our kitchen table I have come up with a number of quick and simple sides. One delicious recipe that regularly features in our house is Harissa Potatoes ... bring them, the chicken and a bowl of lettuce leaves to the table and you have a delicious simple meal in no time ...
HARISSA POTATOES -Serves 4-6
750g new potatoes, 2 red peppers, 1 yellow pepper, 1 heaped teaspoon of harissa paste, olive oil
- Turn the oven to 180
- Slice the peppers into long thin strips, they should be about half a cm wide. Place the strips on a baking tray, drizzle with olive oil and pop in the oven for 25-30 minutes until soft and starting to brown slightly. Turn the peppers every ten minutes so they cook evenly.
- While the peppers are cooking, wash the potatoes and place in a saucepan full of cold water. All the potatoes should be about the same size so they cook equally so cut an large ones in half or thirds as needed
- Boil the potatoes for 10-15 minutes until cooked, the drain them
- Place the potatoes in a bowl, drizzle with olive oil and add the harissa paste and the peppers, mix throughly and serve
The cooking time of the potatoes is a guide as it can vary enormously due to the size of your potatoes.
I buy my harissa paste from le pain quotidien as it tastes wonderful. You can also find it in most good supermarkets. If you like your potatoes a little more spicy add in some more paste.
If you don’t have any salad in the house chop up a large handful of parsley and add it to the potates and serve on its own with the chicken.