Baked Chicken with Orange and Harissa Sauce for Dinner

Another dinner recipe… Just for you and your eaters!

On the menu tonight: Baked chicken with orange harissa sauce. This is quite an African recipe, so it should be fun to make and scrumptious to eat.

It will take about 30 minutes to prepare, and then another 40 minutes to cook. It will serve around 8 people.

What you will need:

45 ml of olive oil
10 ml of ground cinnamon
5 ml of ground ginger
60 ml harissa paste
8 chicken breast fillets
100 ml of soft butter
2 oranges, juice and rind
60 ml of apple cider vinegar
25 ml of honey
1 x 400 g can chickpeas
100  of green olives
1 onion, sliced very thin
100 g of slivered almonds, toasted

For the Harissa Paste:

30 grams of dried chillies
4 cloves garlic
5 ml of salt
5 ml of caraway seeds
5 ml of coriander seeds
5 ml of cumin seeds
60 ml of olive oil

How to do it:

Heat your olive oil in a frying pan, and then add your spices and half of the harissa paste. Stir this over the heat for about two minutes.

Take a rolling pin and flatten the chicken fillets.

Use your remaining harissa paste with butter and spread this on each of the chicken pieces. Just keep a bit of the mixture left over for later.

Roll this up tightly and secure with a tooth pick, once you’ve done this brush each one with the remaining mixtures.

Heat up some orange juice, orange rind, apple cider vinegar and honey to make a sauce and then add the fried spices from above.

Place your chicken rolls into a greased ovenproof dish and pour the orange sauce over all of this.

Add your chickpeas, olives and onion.

Bake all of this in a preheated oven of 180 degrees Celsius for about 30 minutes or until cooked through.

Serve this meal on a bed of steamed couscous sprinkled with toasted almonds and fresh coriander.

How to make harissa paste:

Cover your drived chilleies with boiling water. Soak this until softened and then drain them. Blend your chillies with the remaining ingredients until smooth. Store in an airtight container in the fridge.

* Note: Image above does differ to this recipe.