Photo by Bobbi Lin via Food52
Using Alexandra’s Rose Harissa Paste
4 Tbsp olive oil, divided
2 boneless skinless chicken breasts
Salt and black pepper to taste
450g potatoes, peeled and cut into 2cm chunks
1/2 red pepper, cut into 2cm pieces
1/2 small head cauliflower, broken into bite sized florets
1 large handful green beans, stems removed and cut into 3cm pieces
1 1/2 cups butternut, cut into 2cm chunks
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp and 1 1/2 tsp Alexandra's Harissa, divided
1 1/2 tsp sweet paprika
1 1/2 tsp Alexandra's Ras el Hanout
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 cup green olives, rinsed, pitted and sliced into quarters
3 Tbsp finely diced preserved lemon peel
4 large free range eggs
1 cup sour cream or crème fraîche
Heat 1 Tbsp olive oil in a 10-inch cast iron skillet over medium-high heat
Pat chicken breasts dry and season with salt and pepper. Once oil is hot, add chicken breasts and cook until brown on one side, about 3 minutes, then flip the chicken over, add 1/2 cm depth of water to the pan and cover. Reduce the heat to medium and continue to cook for 5-7 minutes. Remove the chicken to a place, let it rest and cool, and shred into bite sized pieces
Empty the water from the pan and wipe clean
Meanwhile, preheat oven to 230ºC with a rack in the upper middle position in the oven.
In a large bowl, mix potatoes, red pepper, cauliflower, green beans and butternut squash with 2 Tbsp olive oil. Spread onto a foil or baking paper lined tray in a single layer. Sprinkle with salt and pepper. Roast for 15-20 minutes, stirring midway. Vegetables should be starting to brown.
Heat 1 tablespoon of olive oil into the pan you used before over medium-high heat until shimmering and add diced onion. Cook, stirring occasionally until softened and light brown - about 7-8 minutes. Add garlic and stir until fragrant - about 30 seconds.
Add 1/3 cup water, 1 tablespoon of Harissa, sweet paprika, Ras el Hanout, cumin and coriander. Add roasted vegetables and carefully mix well.
Gently press the vegetables into an even layer in the pan. Cook undisturbed for 3 minutes, then stir and recompress and cook for a further 3 minutes.
Carefully mix in the shredded chicken, olives, and preserved lemon. Season to taste if necessary
Gently compress into an even layer, then make 4 depressions in the hash. Crack an egg into each depression and season.
Reduce heat to medium-low and cover. Cook until the eggs are set, checking after about 5 minutes
While the eggs are cooking, mix sour cream or crème fraîche with 1 1/2 teaspoons of harissa. Once the eggs are set, serve immediately with the harissa cream on the side
Recipe adapted from Food52: https://food52.com/recipes/8260-moroccan-chicken-hash-with-harissa-cream