Polly Markus: Creamy Harissa Chicken Bake - The Sunday Session with Francesca Rudkin

Creamy Harissa Chicken Bake 

Serves - 4 

8 boneless, skinless chicken thighs 

1 cup chicken stock 

1 kg (2 lb 4 oz) potatoes – peeled 

50 g (1¾ oz) butter  

2 cups frozen peas – defrosted 

100 g (3½ oz) feta – crumbled 

1 cup chopped Italian parsley 

Crusty garlic bread 

Harissa Marinade 

1 cup cream 

½ cup harissa paste 

¼ cup lemon juice  

3 garlic cloves – minced 

Preheat the oven to 200°C (400°F) fan bake. 

To make the Harissa Marinade, mix the ingredients in a large bowl. Season with salt and cracked pepper. Add the chicken and leave to marinate for 30 minutes or longer if you have time. 

Pour the chicken stock into the marinade. Stir well. Transfer to a large baking dish and bake for 30–35 minutes or until the chicken is cooked through. 

While the chicken is cooking, ready a large saucepan of salted boiling water on a high heat. Cut the potatoes into large bite-size pieces. Boil until tender. Drain. Return the potatoes to the saucepan, add the butter and mash until smooth. Place the lid on to keep warm. 

When the chicken is cooked, gently fold in the peas. Sprinkle with the feta chunks and parsley and season with cracked pepper. Serve with the mashed potato and crusty garlic bread. 

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