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Prep 30 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 4 celery sticks, cut into small chunks
  • 4 carrots, cut into small chunks
  • 1 large leek, cut into small chunks
  • 1 onion, cut into small chunks
  • 2 garlic cloves, finely chopped
  • olive oil
  • 4 chicken thighs, skin on
  • rose harissa paste (I use the range of harissa pastes from @belazu_co)
  • 8 new potatoes
  • handful of pearled spelt
  • 1 litre vegetable or chicken stock
  • some fresh herbs, to garnish
Harissa Glazed Chicken Broth with Cornish New Potatoes
It’s the Cornish potatoes that steal the show here... good proper new potatoes that you scrape the skins off! Absolutely delicious
Harissa Glazed Chicken Broth with Cornish New Potatoes Harissa Glazed Chicken Broth with Cornish New Potatoes

A fabulous chicken dinner and a firm family favourite! I made this as I would a regular soup (with some nice veggies and pearled spelt), but cooked it in the oven with the chicken...absolutely fabulous flavours

  1. Start with prepping the veggies... the celery sticks, carrots, leek and onion, all peeled/washed and cut into small chunks, along with two cloves of garlic, finely chopped. Put all the veggies in a pan with a good glug of olive oil. Sauté gently on a moderate to low heat for 10/15 mins (not essential to cook before they go in the oven, but it really brings out the flavours)
  2. Whilst they’re cooking, prepare the chicken by brushing them with rose harissa paste (I use the range of harissa pastes from @belazu_co). Heat up some oil in a pan and brown the pieces all over before transferring to a baking dish
  3. Finally, and whilst the chicken is browning, scrape the new potatoes and transfer them to the baking dish, along with all the veggies and a handful of pearled spelt. Pour in a litre and a quarter of vegetable or chicken stock, with 1 tsp of the harissa paste added in. Cover with a lid or foil and bake in a moderate oven (about 180℃) for 45 mins or so, until everything is nicely cooked through. Finish with a few fresh herbs

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

Harissa Glazed Chicken Broth with Cornish New Potatoes
It’s the Cornish potatoes that steal the show here... good proper new potatoes that you scrape the skins off! Absolutely delicious

A fabulous chicken dinner and a firm family favourite! I made this as I would a regular soup (with some nice veggies and pearled spelt), but cooked it in the oven with the chicken...absolutely fabulous flavours

Prep 30 minutes
Total 1 hour 15 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 4 celery sticks, cut into small chunks
  • 4 carrots, cut into small chunks
  • 1 large leek, cut into small chunks
  • 1 onion, cut into small chunks
  • 2 garlic cloves, finely chopped
  • olive oil
  • 4 chicken thighs, skin on
  • rose harissa paste (I use the range of harissa pastes from @belazu_co)
  • 8 new potatoes
  • handful of pearled spelt
  • 1 litre vegetable or chicken stock
  • some fresh herbs, to garnish
  1. Start with prepping the veggies... the celery sticks, carrots, leek and onion, all peeled/washed and cut into small chunks, along with two cloves of garlic, finely chopped. Put all the veggies in a pan with a good glug of olive oil. Sauté gently on a moderate to low heat for 10/15 mins (not essential to cook before they go in the oven, but it really brings out the flavours)
  2. Whilst they’re cooking, prepare the chicken by brushing them with rose harissa paste (I use the range of harissa pastes from @belazu_co). Heat up some oil in a pan and brown the pieces all over before transferring to a baking dish
  3. Finally, and whilst the chicken is browning, scrape the new potatoes and transfer them to the baking dish, along with all the veggies and a handful of pearled spelt. Pour in a litre and a quarter of vegetable or chicken stock, with 1 tsp of the harissa paste added in. Cover with a lid or foil and bake in a moderate oven (about 180℃) for 45 mins or so, until everything is nicely cooked through. Finish with a few fresh herbs

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

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