- 4 free-range chicken breasts
- 2 cloves garlic, crushed
- ¼ cup olive oil
- 4 halved yellow peppers
- 3 T harissa paste
Preheat the oven to 180°C.
Baste 4 free-range chicken breasts (with skin on) in 3 T harissa paste, 2 cloves garlic, crushed, and ¼ cup olive oil.
Roast until cooked through (at least 35 minutes, depending on the size of the chicken breasts). Roast 4 halved yellow peppers for 20 minutes or until softened and sticky.
Serve the chicken with a good dollop of hummus and the juicy oven-roasted yellow peppers.
Cook's note: Both harissa paste and hummus (chickpea paste with lemon and garlic) are available ready-made from delis and farmers' markets.