HARISSA ROASTED CHICKEN
Harissa roasted chicken, with fingerling potatoes and steamed broccoli.
Harissa roasted chicken : 165 calories per 100 g
3 tsp garlic salt : 7.2 calories
6 tbsp Harissa sauce … basically, you blend 1 tsp chillies (7.6 calories) into a thick paste with 1 tbsp crushed garlic cloves (13 calories)
2 tsp olive oil (80 calories) and
aromatic spices such as caraway ( 1 tsp : 7 calories) and coriander (1 tbsp : 4.9 calories) (I like using cumin, too : cumin : 1 tsp : 8 calories). Again, you can make it your own choice, by adding a squeeze of lemon, herbs like mint, or even incorporating tomatoes or bell peppers. Or just keep it simple.
1 tsp ground nutmeg : 11 calories
4 tbsp dried cranberries : 24 calories
1 tsp dried thyme : 4 calories
2 tbsp lemon juice : 0 calories
4 tbsp olive oil : 476 calories
1 large chicken : 165 calories per 100 g. I served 200 g per person : 330 calories
Maldon salt : 0 calories
1 large red onion, sliced : 66 calories : 33 per person
Place the chicken with the sliced onions in a large jumbo kitchen ziplock bag with a seal. Pour the extra marinade on top. Seal the bag shut and massage the contents so that the chicken is well covered in the garlic-harissa marinade. Keep in fridge for 3-4 hrs.
Preheat oven to 375ºF and place chicken in a roasting pan. When brown enough to your liking, remove.
Serve with 300 g of broccoli (33 calories per 100 g = 44 calories per person per 150 g serving)
Boiled fingerling potatoes : 3/4 cup per person : 105 calories
Total calories per person for this meal : 796.75 calories
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton