Harissa Sauce
1 x 680 g jar roasted red capsicums,
30 ml olive oil
1 white onion, diced
4 cloves garlic, chopped
1 tsp cumin powder
2 red chilli, seeded & diced
2 tomatoes, diced
2 tbsp red wine vinegar
200 ml water
1 tbsp brown sugar
1 tsp salt
pinch white pepper
1 – 2 boneless chicken thighs per person, depending on size
1 lemon, rind zested & juiced
1 tbsp fresh rosemary, finely chopped
3 tbsp olive oil
salt and pepper to season
2 gold or red kumara, (approx. 300 g)
2 orange kumara, (approx. 300 g)
1 tbsp vegetable oil
salt & pepper
2 capsicums any colour, cut into chunky pieces
1 small onion, diced
20 g butter
2 c baby spinach
pinch of salt & pepper
grated lemon rind
Harissa Sauce (can be made well in advance and will keep refrigerated for a week or two)
Drain the red capsicums, and wash off any blackened skin and roughly dice. Heat the olive oil in a frypan, add the onion and garlic, cook until soft. Add the cumin, chilli, and red capsicums, cooking until the flavours are incorporated. Add the remaining ingredients and simmer for approx. 20 mins. Blend with a stick blender or food processor, and season with salt and pepper.
To serve – Heat 1 cup of Harissa Sauce in a saucepan. Arrange the kumara onto heated plates, add the cooked capsicums, onions, and spinach. Top with the cooked chicken, spoon on the Harissa Sauce and some grated lemon rind.