Main Course HARISSA ROAST CHICKEN WITH SPICED SWEDE SQUASH Food is not just about sustenance—it’s about the warmth experienced when friends and family gather around a table and linger over a wonderful meal. This hearty dish features minimum fuss and maximum taste. (Serves 6-8) INGREDIENTS Extra-virgin olive oil 2 tsp. cumin seeds 2 tsp. coriander seeds 1 rutabaga, peeled and chopped into chunks 1 butternut squash, peeled, seeded and chopped into chunks 2 sweet potatoes, chopped into chunks
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2 tsp. ground turmeric Sea salt 2 tbsp. soy yogurt 1 free-range, organic chicken 1 lemon Green salad, to serve TO MAKE HARISSA PASTE 2 tsp. each cumin, coriander and caraway seeds 1 red onion, chopped 3 garlic cloves, chopped 2-3 red chilies, seeded 4 jarred Piquillo peppers 3 tsp. tomato purée/concentrate 2 tbsp. lemon juice 1 tsp. sweet smoked paprika INSTRUCTIONS
To make the harissa paste, put the cumin, coriander and caraway seeds in
T H E B O C A R AT O N O B S E R V E R
a dry pan and toast for 1-2 minutes, until the aroma is evident, then pound to a powder. In the same pan, heat a little oil and very gently fry the onion, garlic and chilies until soft. Transfer— along with the Piquillo peppers, tomato purée/concentrate, lemon juice, paprika, four tablespoons of oil and a pinch of sea salt—to a food processor and process until smooth. Preheat oven to 475°F. For the vegetables, toast and grind the cumin and coriander seeds as above. In a bowl, toss the chopped vegetables with one teaspoon of sea salt, all the spices and enough oil to coat them generously. Transfer to a roasting pan. Mix together three tablespoons of harissa paste with the yogurt. Season the chicken with salt and pepper, then
spread the harissa mixture over the skin, pushing some underneath. Prick the lemon with a sharp knife and place inside the chicken cavity. Place the chicken directly on top of the vegetables and place in the middle of the oven. Immediately turn the heat down to 350°F and roast for 30 minutes, or until the chicken begins to brown. Remove roasting pan from oven, lift the chicken onto a board and stir vegetables well to make sure they’re completely coated in juices. Return chicken to the roasting pan, baste the breast with juices and continue to roast for 40-50 minutes, until cooked all the way through. Once the chicken is cooked, wrap the tray in foil for 15 minutes before serving, allowing the flesh to relax and become tender. Serve with a big green salad.