Harissa-Roasted Chicken With Kipfler Chips
Created by ImPat on December 8, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #31043
Ingredients
- 1 kilogram chicken thighs (trimmed, 8 x 125 grams each specified
- 1 1/2 teaspoons paprika (sweet smoked)
- 1 tablespoon harissa paste
- 1/4 cup olive oil (extra virgin, 60ml)
- 2 tablespoons orange juice
- 1 kilogram bacon (streaky bacon,16 slices/rashers specified)
- 500 grams potatoes (kipfler, waxy potatoes, thinly sliced on a mandolin)
- 2 tablespoons sea salt flakes
- 1/4 cup peppermint (leaves, finely chopped)
- Cracked black pepper
- Baby cos lettuce, to serve
- Mayonnaise, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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Step 2: Place the chicken, 1 teaspoon of the paprika, the harissa, 1 tablespoon of the oil and the orange juice in a large bowl and mix to combine and then set aside for 5 minutes.
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Step 3: Wrap 2 pieces of the bacon around each thigh and place on a large oven tray lined with non-stick baking paper and cook for 20 minutes.
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Step 4: While the chicken is cooking, place the potato on a well-greased oven tray, drizzle with the remaining oil and cook for 10–12 minutes, turning halfway, or until golden brown.
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Step 5: Place the salt, mint, remaining paprika and pepper in a small bowl and mix to combine and sprinkle the potato and chicken with a little of the paprika salt.
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Step 6: Serve with lettuce, mayonnaise and paprika salt.
Nutritional Facts
- Serving Size: 1 (200.6 g)
- Calories 328.8
- Total Fat - 22.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 38.7 mg
- Sodium - 3573.6 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.9 g
- Sugars - 2.1 g
- Protein - 9.9 g
- Calcium - 67.4 mg
- Iron - 2.2 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg