Apricot harissa roast chicken

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"This was inspired by the new apricot harissa on Woolies’ shelves. Serve with instant noodles or Woolies’ frozen mash and stir-fried baby spinach. The chicken does take a bit longer for a weeknight but it’s perfect for the weekend. Or put it on as soon as you get home and take the dog for a walk."

Ingredients

1 free-range chicken
4 T olive oil
1 x 140 g Woolworths apricot harissa, jar
salt, to taste
6 shallots, halved (or 3 onions, quartered)
1 x 400 ml coconut cream, can
¾ cup chicken stock

Cooking Instructions

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