2 heaped teaspoons harissa paste , plus 1 teaspoon for rippling
red wine vinegar
3 medium sweet potatoes , (800g)
1 x 400 g tin of chickpeas
1.3 kg free-range whole chicken
extra virgin olive oil
2 seasonal apples
2 carrots
¼ of a red cabbage
fresh mint , optional
6 wholemeal tortillas
6 tablespoons natural yoghurt
Description
Preheat the oven to 180°C/350°F/gas 4. Dollop the harissa into a large roasting tray, add a splash of vinegar and a good pinch of sea salt and black pepper.
Scrub the sweet potatoes, drain the chickpeas and add to the tray, along with the chicken. Give everything a really good rub and mix up, then place the chicken breast-side down and roast for 1 hour 20 minutes, turning the chicken halfway through, and basting and shaking occasionally.
To make the slaw, place 2 tablespoons each of vinegar and oil into a bowl. Scrub the carrots and roughly box grate or finely slice along with the apples (core and all) and cabbage. Roughly chop the mint leaves (if using), then toss everything in the dressing and season to taste.
When the chicken is cooked, transfer to a big platter along with the chickpeas. Tear open the sweet potatoes and add to the platter, then drizzle over any juices from the tray.
Warm your tortillas in the oven for 1 minute. Ripple a little harissa through the yoghurt. Get everyone around the table, shred the chicken and let them all load up their tortillas with a bit of everything. Delicious.
