Chicken Cooked in a Roasting Bag with Rose Harissa

Another of my chicken cooked in a bag recipes! Roasting bags can be found in any good supermarket and are a great way to cook chicken. Your oven will still stay shiny and the chicken will be tender and moist - can't be bad!

Serve with some nice rice to soak up all the lovely juices, although of course, you need not pour the whole amount of juice onto your plate.

Remember these roasting bags must not touch any part of your oven and must always go into a baking dish. 

Also the oven must not be hotter than 190C. The tie supplied with the bag must be loose as the bag will expand when cooking due to the steam produced. Only having a normal sized oven I always cook on the lower shelf and remove the top shelf so there's room.

Yield: 2Author: Jan Bennett

Chicken Cooked in a Roasting Bag with Rose Harissa

*Remember always preheat your oven and these roasting bags must not touch any part of your oven and must always go into a baking dish.

Also the oven must not be hotter than 190C. The tie supplied with the bag must be loose as the bag will expand when cooking due to the steam produced. Only having a normal sized oven I always cook on the lower shelf and remove the top shelf so there's room.

ingredients:

2 chicken breast fillets - skinless

3 good tablespoons of Belazu Rose Harissa 

1 red bell pepper - thinly sliced into rings

1 red onion - thinly sliced into rings

2 tomatoes - sliced

salt and pepper to season

a glug of olive oil

instructions

Preheat your oven to 190C/375F or Gas 5

Rub the rose harissa paste all over the chicken fillets and pop them into the roasting bag.

Throw in the sliced pepper, onion and tomatoes.  Season with a tiny bit of salt and some black pepper. Pour a glug of olive oil into the bag and gently move the everything around in the bag so it all gets nicely coated.

Now tie the bag near to the top using the tie supplied but be sure not to do it up too tightly - leave a 1cm (half inch) hole so the air can escape.

Pop the bag into a shallow baking dish and pop it into the oven and cook for 50 minutes to an hour max.  If you decide to cube the chicken then 45 minutes will do the trick.

Remove from the oven and be careful opening the bag as the steam is seriously hot!  Serve with rice or whatever you fancy. 

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