4
Easy
15 minutes
1 hour 15 minutes
1. Preheat the oven to 180°C. Rub the oil and harissa all over the chicken and season with salt. Place the chicken in a baking dish. Pour in the coconut milk and stock, then cover with foil and roast for 1 hour. Remove the foil and roast for a further 15 minutes.
2. Remove from the oven and rest for 15 minutes before serving.
Cook’s note: Cook the chicken, coconut cream and stock in a roasting bag to reduce the cooking time
Find more roast chicken recipes here.
Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom
