ONE PAN HARISSA CHICKEN WITH MUSTARD POTATOES
FOR THE MARINATION
| Ingredients | ||
| Chicken leg boneless | 2 nos | |
| Chilli paste | 2 tbsp | |
| Ajwain | ½ tsp | |
| Thyme chopped | ½ tsp | |
| Garlic chopped | 2 cloves | |
| Olive oil | 30 ml | |
| Cumin powder | ½ tsp | |
| Coriander powder | ½ tsp | |
Mix together all the ingredients and set aside for 6 hours in a refrigerator
FOR THE POTATOES
| Ingredients | ||
| Boiled potato | 1 large | |
| Rosemary | 1 sprig | |
| Thyme | 1 sprig | |
| Garlic | 1 sprig | |
| Olive oil | 30 ml | |
| Butter | 10gms | |
| Mustard | 1 tsp | |
| Tobasco | 1 tsp | |
Cut potatoes into dices with skin on.
Mix together with all the other ingredients except butter mustard and tobasco .
TO ASSEMBLE
In a skillet or frying pan, add some oil and sear the chicken legs on both side
Add potatoes on one side of the pan and cook in an oven at 180degrees for 15 mins
Once the chicken is cooked, take it out of the oven
Baste the potatoes with the butter paste made earlier
Garnish with some salad leaves
Serve hot
Shamsul Wahid
Executive Chef
Smoke House Deli
