Harissa Chicken with Creamy Butter Beans & Dill Yoghurt
Take your regular roast chook to new flavour heights with my harissa spiced chicken, served with creamy butter beans and dill yoghurt. A dinner party favourite that's so easy to make!
Ingredients
Harissa Chicken
- 1 whole chicken (1.5-1.8kg), spatchcocked
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp honey
- 1 tsp salt
- Cracked black pepper
- 1-2 cups Best of the Bone Chicken Bone Broth for the roasting tray (1 tsp concentrate + 1 cup hot water)
Creamy Butter Beans:
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 4 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 2 tbsp harissa paste
- 1 tbsp tomato paste
- 800g canned chopped tomatoes
- 300ml Best of The Bone Chicken Bone Broth (heaped tsp concentrate, 300ml hot water)
- 2 x 400g cans butter beans, drained
- 100ml cream
- 100g kale
- Salt and pepper
Dill Yoghurt:
- 1 cup Greek yoghurt
- Small handful fresh dill, finely chopped
- Zest of 1 lemon
- Pinch of salt
To Finish:
- Fresh dill fronds
- Olive oil
- Cracked black pepper
- Lemon wedges
- Yummy with sourdough!!
Method
- Pat the chicken dry. Mix the harissa, olive oil, paprika, honey, salt and pepper, then rub all over the chicken. Marinate for at least 1 hour, or overnight.
- Place the chicken on a wire rack over a baking tray and pour the bone broth into the base. Roast at 220°C for 45–55 minutes, until golden and the thigh reaches 75°C. Rest for 10–15 minutes.
- Cook the onion in olive oil until softened. Add the garlic, chilli, harissa and tomato paste, then stir through the chopped tomatoes and bone broth. Simmer for 15 minutes, add the butter beans and cook for 10 minutes. Stir through the cream and kale, then season.
- Mix together the Greek yoghurt, dill, lemon zest and salt.
- Spoon the butter beans onto a platter, top with the carved chicken, dollop over the dill yoghurt and finish with fresh dill, cracked pepper and olive oil.
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