One pan chicken with harissa and sweet potatoes

This recipe was from Nigella's cookbook Eat, Cook, Repeat as she says it is an instant pick me up and she is right. I am not a huge fan of sweet potatoes but this was absolutely delicious - sweetness of the potatoes, peppers and leeks off set by the spicy harissa and the tang of lime. I served this with a simple green salad which was just perfect. Nigella makes it with apricot harissa but I did not have any so used regular harissa instead. The combination of flavours in this dish is divine and you just can't get enough. 

900g sweet potatoes

2-3 red peppers 

2 leeks

3 x 15ml tblsp olive oil

4 x 15ml harissa 

8 chicken thighs, skin on and bone in

3-4 limes

1-2 tsp sea salt flakes

Method

1. Heat the oven to 200C/180C fan

2. Wash the sweet potatoes, then cut into 4-5cm chunks. Deseed the peppers and cut into 4-5 cm pieces. Slice the leeks into 2cm rounds, wash first to remove any mud. 

3. Oil a large roasting tin, pour in more oil and spoon in the harissa and whisk. Add the prepared vegetables and toss well. 

4. Add the chicken thighs and toss again, really rubbing the chicken skin with the harissa. Then arrange the chicken skin side up. 

5. Juice 2 limes, add this to the tin, sprinkle in the salt, then roast for 1 hour - turning the tin around halfway through if needed. 

6. Serve straight to the table with some limes wedges alongside.