Harissa roast chicken & bulgar wheat
Roast Chicken, Mixed Meat, Skinless
720 g, 1.75kg whole chicken
1 zest(s) of 1
1 medium, quartered
Lemon Juice, Fresh
Peppers, all types
3 medium, deseeded and thinly sliced
2 medium, cut into wedges
Bulgur wheat, dry
250 g, rinsed well
Chicken stock cube(s)
1 cube(s), mixed with 5 tbsp boiling water to form a paste
4 sprig(s), fresh, chopped
- Heat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken in a roasting tin, then carefully lift the skin away from the breast, starting at the neck end. Rub most of the harissa paste over the breast meat, under the skin, then rub the remainder over the skin of the legs and wings. Replace the skin, squeeze the lemon quarters over, then add to the tin. Roast for 1 hour 40 minutes or until the juices run clear. Loosely cover with foil after about 30 minutes. When cooked, remove from the oven and leave to rest for 20 minutes before removing the skin and discarding. Then carve the meat.
- Meanwhile, toss the peppers and onions with the oil in a large roasting tin. Roast for 45 minutes alongside the chicken, until softened and charred.
- Put the bulgur wheat in a bowl, add the chicken stock, then pour over 600ml boiling water. Stir, cover with cling film and leave for 15 minutes, then fluff with a fork. Add the roasted vegetables, lemon zest, juice and parsley, stir to combine, then season to taste. Serve with 120g carved skinless chicken per person. SmartPoints are based on mixed meat.