Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter
Recipes

Harissa Roast Chicken, Charred Corn & Romesco Buttered Sweet Potatoes.


This makes a perfect dinner for a Balmy Summer Evening and any leftovers will work perfectly in quesadillas or a tasty frittata – Try our this easy Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter…..don’t forget the chilled Berceo #Rioja Rosado!

Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter

This makes a perfect dinner for a Balmy Summer Evening and any leftovers will work perfectly in quesadillas or a tasty frittata – Try our the easy Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter…..don’t forget the chilled Berceo #Rioja Rosado!

Enjoy!.

READY IN
80 minutes
PREP TIME
30 minutes
COOKING TIME
50 minutes
SERVES
2

INGREDIENTS TO GET READY
1 Roasting Chicken (1.5 kg)
4 Dessert Spoons Honey
160ml Harissa Sauce Add to Cart
2 Sweet Potatoes
2 Fresh Corn on the Cobb
1 Tablespoon Spanish Passion Allioli Add to Cart
200ml Sour Cream
20g Coriander
20g Mint
10x Cloves pickled Honey Garlic Add to Cart
100g Butter
100g Romesco Sauce Add to Cart
1 Small Red Chilli – de-seeded and finely chopped

HOW TO MAKE THIS SIMPLE RECIPE
1. Using a sharp knife score each chicken breast 3 times around 1cm into the flesh, do the same on each leg. In a small bowl combine the Harissa and Honey to form a glaze.
2. Season the chicken with salt and pepper and brush the glaze evenly over the full chicken. Wash the sweet potatoes, rub with oil and place on the tray with the chicken. Place both on a roasting tray and roast in a pre-heated oven at 160c for around 40/50 minutes. Baste the chicken occasionally with any juices.
3. Chop the Coriander and mint and mix through the sour cream, place in a small bowl with the Allioli.
4. When the chicken has been cooking for 30 minutes place the garlic cloves on the tray and allow to glaze in the cooking juices
5. Drizzle the corn with oil, season with salt and pepper, char in a hot dry frying pan or griddle plate until the kernels start to blister
6. When the Chicken is cooked remove from the oven, place on a suitable platter with the sour cream, slash the sweet potatoes with a sharp knife, squeeze gently to open up and top with a knob of Romesco butter.
7. Place on the serving platter with the chicken, add the sweet corn, glaze the corn with the garlic cloves and any sauce remaining in the roasting tray.
ROMESCO BUTTER
1. Place all ingredients into a small bowl and mix till smooth with a spatula or fork. Roll in cling film to form a sausage shape, refrigerate until required.
Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter

Harissa Roast Chicken, Charred Sweetcorn, Baked Sweet Potato, Aioli, Romesco Chilli Butter