Crispy harissa chicken with roasted harissa gnocchi and slaw

This recipe creates minimal dish washing, super crispy chicken and gnocchi and, if you’re clever, leftovers for lunch or dinners in the days following. Watch this 9 minute video where I show you the whole process and share some bonus tips that aren’t in the recipe below.

As heard on Sara Cox’s BBC Radio 2 show!

When listener Martin gave me his 3 ingredients (minced chicken, courgette and harissa) to make a meal of it as part of my chef of the week spot on Sara Cox’s show, I knew I’d use them in a version of this recipe – making meatballs to use instead of the chicken pieces in the recipe below. Please note that chicken breast mince is really dry so you should use chicken thigh mince here.

To make the meatballs I shared on Sara’s show, grate a courgette with a box grater and squeeze as much liquid out as you can then throw the liquid away. Mix the courgette, 500g minced chicken thigh or pork, an egg, zest of a lemon, salt and pepper and a handful of grated Parmesan. Make into golf ball sized meatballs.