“Harissa Chicken Traybake” from “5 Ingredients”

Kirstin: I have been stressing about this recipe all day after the previous epic failure of a recipe. Also because as we all know, spatchcocking chickens is not my thing. But the harissa in this recipe was calling me.

I made sure to buy a small chicken, so as to ensure it was all cooked through with the spatchcocking malarkey. But again. Jamie. 5 ingredients. So cheeky. You can slip the red wine vinegar in there under the radar, with no quantities, but it’s still an ingredient. So I swapped it for the mint, which should never have been there in the first place. Honestly! Mint with chicken! I wasn’t quite sure how much red vinegar to add so I kind of made a paste with it. He also wanted me to TEAR the peppers. I’m not sure why a knife couldn’t work and to be honest it didn’t add any flavour to the dish. But all things considered, I have to admit that this recipe worked. The peppers were good. The harissa was good. The chicken was all cooked through and very juicy. I might even be tempted to make this again!

I know, right?

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“Harissa Chicken Traybake” from “5 Ingredients”

“Harissa Chicken” from “Dinner”

Kirstin: This recipe is featured on the cover of this cookbook. And I have to admit chicken and harissa is a total win in this household. Ella actually told me that she loved the harissa potatoes with this too, so that’s even better. Not as amazing as our favourite harissa chicken recipe from Gwyneth’s book, this is a very yummy and much easier version if you feel need for a little bit of Middle Eastern in the middle of the week. Also make sure to make the yoghurt garnish because it is just wonderful. And spread it on everything.

“Harissa Chicken” from “Dinner”

“Roast Harissa Butter Chicken and Cracked Wheat” from ” Stirring Slowly”

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Kirstin: Oh my goodness. This is amazing! And oh so perfect for dinner on a summer sunday! Or indeed. Any dinner really!

Tom: What did you do to the chicken?

Kirstin: I had to make a paste with harissa, some spices and butter. And then I slipped that under and over the chicken skin.

Tom: It’s so delicious. You know how much I love harissa!

Miles: YUM!

Kirstin: Tom, I love it that when I cook something yum, you don’t say anything whereas I can’t stop talking!

Tom: …

Kirstin: This recipe is worth the price of the book. It really is sensational. Especially the part where you carve the chicken into the pan juices. It’s a real hero recipe, perfect for entertaining too. The chicken is moist and flavourful. Oh my goodness!

Tom: And look. No leftovers.

Kirstin: I guess I’ll just have to make it again. And when should that be?

Tom: Tomorrow?

Kirstin: HA! SO good!

To try this recipe for yourself, please follow this link.

“Roast Harissa Butter Chicken and Cracked Wheat” from ” Stirring Slowly”

“Spiced Garden Vegetable Casserole” from “Mary Berry Cooks”

CBAMVegCasseroleMaureen: Yeah! Meat free Monday!

Nicholas (10): What is this?

Maureen: Excellent question.

Nicholas: I thought you said we were having vegetable curry.

Maureen: I know I said that, but I’m rescinding that description. It’s sort of like a curry, which is why I made basmati rice to go with it, but it’s also sort of not like a curry, since it’s got harissa in it. But it is very, very good for you– loads of vegetables, very little fat and a vegan recipe to boot. So that’s something.

Tim: Is it more like a Moroccan tagine?

Maureen: Maybe. Who can say. Mary Berry calls it a vegetable casserole, which is hardly inspiring or interesting.

Andrew (14): Sort of like the taste.

Tim: I agree. It’s a bit on the bland side.

Maureen: This is exactly the reason why I put hot sauce on the table. I was anticipating this problem. It’s not bad with the hot sauce, but you shouldn’t have to add it.

Tim: Maybe she wanted it to appeal to as many people as possible.

Maureen: If that’s the case, in an effort to do so, she made it too bland.

Nicholas: I don’t think it’s spicy enough. Can I have some hot sauce?

Maureen: No way. It must be opposite day. I’m not giving you hot sauce, though. You’d put loads on it and then say it’s too spicy and stop eating.

Tim: I’m guessing you’re not going to make this again.

Maureen: You guessed right.

“Spiced Garden Vegetable Casserole” from “Mary Berry Cooks”