HARISSA


CHICKEN LEGS WITH QUINOA AND


AVOCADO (Serves 4)


Sometimes, you just need an easy recipe up your sleeve for a quick and healthy mid-week dinner. Harissa packs a punch and chicken legs usually come cheaper than breasts - and for a health kick, quinoa is a great source of fibre and protein.


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Preheat the oven to 200C (fan 180C/gas mark 6). In a bowl combine the harissa, a glug of olive oil and salt. Add the


red onion to the bowl, then add the chicken and mix together, making sure everything is evenly coated. Lay it all out on a roasting tray and roast in the oven for 35-40 minutes until the chicken is cooked through. Heat a medium saucepan and add the dry quinoa. Toast for one minute,


then add the garlic and 800ml cold water. Cover with a lid and bring up to the boil, adding a pinch of salt and pepper. Cook for about 15 minutes until nearly all the liquid has gone. Meanwhile peel and de-stone the avocados. Dice them roughly and


squeeze over the lemon juice. Sprinkle with another pinch of salt. Divide the quinoa and chicken between four plates and serve with


the avocado.


Te Dirty Dishes: 100 Fast And Delicious Recipes by Isaac Carew, photography by Susan Bell, is published by Bluebird, Available now.


INCREDIENTS *1 large 95g rose harissa *Olive oil *Sea salt and black pepper


*1 red onion, quar tered *4 skin-on chicken legs *300g quinoa *1 garlic clove, crushed *2 avocados *Juice of 1/2 lemon


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