This harissa chicken is a Moroccan-inspired dish. It’s a great little number for the family – chicken legs are quite cheap so this is good for anyone who’s cooking on a budget. They’re also really easy to cook and make a nice change from a fillet. You get the good fats from the avocados and quinoa is a great source of fibre.
95g rose harissa
sea salt and black pepper
1 red onion, quartered
4 skin-on chicken legs
1 garlic clove, crushed
juice of ½ lemon
1. Preheat the oven to 200C/180Cfan/gas 6. In a bowl combine the harissa, a glug of olive oil and salt. Add the red onion to the bowl, then add the chicken and mix together, making sure everything is evenly coated. Lay it all out on a roasting tray and roast in the oven for 35-40 minutes until the chicken is cooked through.
2. Heat a medium saucepan and add the dry quinoa. Toast for 1 minute, then add the garlic and 800ml cold water. Cover with a lid and bring up to the boil, adding a pinch of salt and pepper. Cook for about 15 minutes until nearly all the liquid has gone.
3. Meanwhile peel and de-stone the avocados. Dice them roughly and squeeze over the lemon juice. Sprinkle with another pinch of salt. Divide the quinoa and chicken between four plates and serve with the avocado.
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The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.