Chicken with prunes, potatoes, cauliflower & harissa from From the Oven to the Table: Simple Dishes That Look After Themselves (page 61) by Diana Henry

  • cauliflower
  • chicken thighs
  • cilantro
  • ground cinnamon
  • ground cumin
  • garlic
  • ground ginger
  • harissa paste
  • onions
  • turmeric
  • prunes
  • preserved lemons
  • chicken stock
  • waxy potatoes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pistachio relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on February 17, 2021

    Absolutely delicious and so easy to do. I used dried figs instead of prunes by mistake ... not a problem. I halved the recipe and the liquid seemed a bit scanty so I added more stock after 20 minutes -- there still wasn't much left at the end, but everything was perfectly cooked and the chicken skin golden brown (don't use skinless pieces, they will dry up instead of crisping).

  • KarinaFrancis on October 12, 2020

    Absolutely loved this! I gave the veggies a 20 minute head start in the oven before adding the chicken thighs and they all finished at the same time. I could have gone heavier with the harissa, but the rest of the spicing is spot on. The relish added a lovely bright note, although I made it with parsley instead of coriander. I halved this dish and it used the other half of the ingredients for the chicken with ‘nduja

  • Shanria on October 02, 2020

    I think it needs rice or something to make it less strong ( not less spicy). Not for my littlies. Used rose harissa paste.

  • FoodyFocus1 on May 24, 2020

    This is delicious a big hit with everyone in the household. Especially the day after. I added a few extra spuds.

  • Jane on September 30, 2019

    This was a nice dinner and quick to put together. It didn’t excite me but was enjoyable. I used boneless, skinless thighs and they worked fine. I needed an extra 10 mins for the potato slices to cook through. The second night I made the pistachio relish and that added extra interest though the raw garlic flavor was too strong for me.

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