Look at what my fellow foodie friend Stephanie dished up for dinner this evening! It reminds me of a beautifully photographed image in a Nigella cookbook. I can just imagine her family’s delight as they walked through their front door, mouths watering and noses twitching at the aroma of the plump harissa coated hen, that was roasting in the oven earlier this evening. The cavity of the chicken was stuffed with lemon to keep it moist and half a head of garlic and white wine added to the pan. 

When I saw this photo sent to me via a text message, my mouth watered in response. Gosh, if only I could have reached into the shot and pulled off one of those succulent looking drumsticks. 

Harissa is a hot chilli pepper paste that is commonly used in Spanish and Middle Eastern cooking. You can find this ingredients in the spice aisle of major supermarket chains and also in well stocked continental grocers. 

This appetising chook was served alongside a medley of colourful carrots and cumin sprinkled cauliflower and best of all…golden nuggets of crispy roasted potatoes. Par-boiling spuds prior to tossing them into a baking tray with sea salt, olive oil and/or butter is THE BEST way to achieve a fluffy inner core whilst maintaining that delectable crisp shell. I could easily gorge myself on the potatoes alone. 

Although the meal I made for my family wasn’t quote so visually appealing, it was delicious. I cobbled together this chicken, leek and rosemary casserole with buttered steamed rice, based on the scant ingredients left in my veggie drawer. My delivery of delicious fresh produce from the Norton Street Grocer  was not due until late this afternoon, but I really needed to have dinner prepared way in advance due to a a demanding after school schedule. There are some ingredients that are MADE for each other, like bread and butter; pork and fennel; strawberries and cream and of course…chicken and leek.