- 1 1/2 pounds red potatoes, cut into 2-inch pieces
- One 4-pound chicken, cut into 8 pieces
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 1 1/2 teaspoons Harous
- Large pinch of saffron threads, crushed into 2 tablespoons water
- 1 pound green bell peppers, cut into 1/2-inch strips
- 2 pounds plum tomatoes, quartered lengthwise
- 1 lemon, thinly sliced
How to make this recipe
- Preheat the oven to 400°. In a medium saucepan of boiling water, cook the potatoes until barely tender, about 8 minutes. Drain and pat dry.
- In a bowl, toss the chicken pieces with the olive oil, ground spices, Harous, saffron water and a pinch of salt. Add the potatoes and toss. Transfer to a roasting pan and roast until the chicken is cooked through and the potatoes are tender, about 45 minutes. Transfer the chicken to a platter and keep warm.
- Mix the green peppers, tomatoes and lemon slices into the potatoes. Roast, stirring occasionally, until the peppers are tender, about 20 minutes.
- Preheat the broiler. Arrange the chicken pieces on the vegetables, skin side up, and broil 4 inches from the heat until the skin is browned and crisp, about 1 minute. Transfer the chicken and vegetables to the platter, drizzle with the pan juices and serve.
The spicy harous served with this luscious baked chicken needs a generously fruity wine to counter its fire, such as a good Zinfandel from Sonoma County.