Title: Spicy Chicken Pot Roast
Categories: Simply, Antony
Yield: 1 servings

4 lb Cornfed chicken
1 ts Harissa paste; up to 2
2 tb Olive oil
1 lg Onion; peeled, halved and
; cut into wedges
1 Aubergine; trimmed and cut
; into large chunks
2 Courgettes; trimmed and
; diagonally sliced
; into chunks
2 Red peppers; halved, seeded
-and
; cut into large
; chunks
1 Orange; thinly sliced
4 oz Apricots
4 oz Prunes
1 pt Chicken stock
1/4 pt Orange juice
1 ts Cumin
6 Peppercorns
1 bn Coriander; roughly chopped

Preheat the oven to 180C. Rub the chicken all over with the harissa paste
and cumin. Heat the oil in a large stockpot and add the chicken, breast
side down. Sear all over until golden brown' carefully turning the chicken
around 2-3 minutes.

Take the chicken out once browned and then add to the pot with vegetables
and then return the chicken to the pot. Also add in around the chicken the
orange slices, apricots, prunes, stock and orange juice. Season with salt
and peppercorns.

Cover and transfer to the oven for 11/4 hours to 11/2 hours until the
chicken is tender and the juices run clear. Transfer to a large serving pot
or casserole dish, spooning all the vegetables, fruit and juices around the
chicken. Garnish with coriander.

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