Spicy chicken pot roast

Yield: 1 servings

Measure Ingredient
4 pounds Cornfed chicken
1 teaspoon Harissa paste; up to 2
2 tablespoons Olive oil
1 large Onion; peeled, halved and
\N \N ; cut into wedges
1 \N Aubergine; trimmed and cut
\N \N ; into large chunks
2 \N Courgettes; trimmed and
\N \N ; diagonally sliced
\N \N ; into chunks
2 \N Red peppers; halved, seeded and
\N \N ; cut into large
\N \N ; chunks
1 \N Orange; thinly sliced
4 ounces Apricots
4 ounces Prunes
1 pint Chicken stock
¼ pint Orange juice
1 teaspoon Cumin
6 \N Peppercorns
1 bunch Coriander; roughly chopped

Preheat the oven to 180C. Rub the chicken all over with the harissa paste and cumin. Heat the oil in a large stockpot and add the chicken, breast side down. Sear all over until golden brown' carefully turning the chicken around 2-3 minutes.

Take the chicken out once browned and then add to the pot with vegetables and then return the chicken to the pot. Also add in around the chicken the orange slices, apricots, prunes, stock and orange juice. Season with salt and peppercorns.

Cover and transfer to the oven for 11/4 hours to 11/2 hours until the chicken is tender and the juices run clear. Transfer to a large serving pot or casserole dish, spooning all the vegetables, fruit and juices around the chicken. Garnish with coriander.

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Carlton Food Network

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