Lebanese Chicken
Ingredients:
450g/1lb new potatoes, halved
450g/1lb boneless, skinless chicken breasts, cubed
4 garlic cloves, crushed
juice of 2 lemons
1 lemon, cut into wedges
4 tbsp olive oil
a large pinch of paprika
3 tbsp chopped fresh parsley
salt and ground black pepper
harissa paste to serve
Method:
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Put the potatoes and chicken in a shallow ovenproof dish. Sprinkle the garlic, lemon juice and seasoning over. Tuck in the unpeeled garlic cloves and lemon wedges. Sprinkle with olive oil and stir gently until everything is coated. Dust with paprika and cover the dish with kitchen foil.
3 Bake in the oven for 30 minutes before removing the foil. Return to the oven and cook for 15 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle the parsley over the top.
4 Divide among four plates and serve with a little harissa.
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