Harissa chicken w twice cooked crispy potatoes- p.102

To spatchcock the chicken: place the In a large mixing bowl combine chicken on a chopping board, breast the tapioca flour and paprika side down. Cut along the length of and season well with a good grind the backbone. Turn the chicken, of salt and pepper. Add the potatoes breast side up and splay open - and toss to coat in the flour mixture. you may need to snap the breast Transfer the floured potatoes back bone a little. Pat the chicken dry into the colander and give them with paper towels. a good shake, to remove any excess flour. To cook the chicken: prepare the Harissa Paste. Preheat the oven to 180°C. Place the chicken in a roasting dish and rub the harissa paste all over the chicken. Place in the oven to roast for 50 - 60 minutes or until the juices run clear. Every now and then baste the chicken with the oils and juices from the pan. To prepare and cook the Twice Cooked Potatoes: place the potatoes in a large pot and cover with hot water. Place over a high heat and bring to the boil. Boil for approximately 10 - 15 minutes or until just cooked through. Drain the potatoes in a colander and give them a couple of good shakes to remove the water and rough up the potatoes a little. Set aside to dry. In another roasting dish, add the oil and place it into the oven to heat up. Once the oil is really hot, carefully place the potatoes onto the roasting dish and toss to coat in the hot oil. Roast for 15 minutes then give them another toss and return them to the oven for 15 more minutes or until they are golden and crispy. To serve: cut the chicken into 4 portions, add the crispy potatoes to the dish that the chicken has been cooked in you want to be able to dip the potatoes into all the yummy juices that have formed in the bottom of the dish). Serve with a light green leafy salad.

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Step 1

To spatchcock the chicken: place the chicken on a chopping board, breast side down. Cut along the length of the backbone. Turn the chicken, breast side up and splay open - you may need to snap the breast bone a little. Pat the chicken dry with paper towels.

Step 2

To cook the chicken: prepare the Harissa Paste. Preheat the oven to 180°C. Place the chicken in a roasting dish and rub the harissa paste all over the chicken. Place in the oven to roast for 50 - 60 minutes or until the juices run clear. Every now and then baste the chicken with the oils and juices from the pan.

Step 3

To prepare and cook the Twice Cooked Potatoes: place the potatoes in a large pot and cover with hot water. Place over a high heat and bring to the boil. Boil for approximately 10 - 15 minutes or until just cooked through. Drain the potatoes in a colander and give them a couple of good shakes to remove the water and rough up the potatoes a little. Set aside to dry. In a large mixing bowl combine the tapioca flour and paprika and season well with a good grind of salt and pepper. Add the potatoes and toss to coat in the flour mixture. Transfer the floured potatoes back into the colander and give them a good shake, to remove any excess flour. In another roasting dish, add the oil and place it into the oven to heat up. Once the oil is really hot, carefully place the potatoes onto the roasting dish and toss to coat in the hot oil. Roast for 15 minutes then give them another toss and return them to the oven for 15 more minutes or until they are golden and crispy.

Step 4

To serve: cut the chicken into 4 portions, add the crispy potatoes to the dish that the chicken has been cooked in (you want to be able to dip the potatoes into all the yummy juices that have formed in the bottom of the dish). Serve with a light green leafy salad.