Jamie Oliver’s easy harissa roast chicken fajitas recipe is perfect for a night in with the family or when hosting friends at home.

According to the chef, who shared the recipe on his official website, these fajitas are “not too tricky” to make.

He said: “Harissa is a really delicious, fairly mild North African chilli paste that does amazing things to chicken.

“It’s so much fun to serve this fajita-style, and so easy too! You’re going to love it.”

This recipe serves six and allows for some easy swaps - like using chicken thighs or portions here instead of a whole chicken.

Jamie Oliver's easy harissa roast chicken fajitas recipe

Ingredients

Two heaped teaspoons harissa paste, plus one teaspoon for rippling

red wine vinegar

Three medium sweet potatoes, (800g)

One x 400 g tin of chickpeas

1.3 kg free-range whole chicken

extra virgin olive oil

Two seasonal apples

Two carrots

Quarter of a red cabbage

fresh mint, optional

Six wholemeal tortillas

Six tablespoons natural yoghurt

Instructions

Preheat your oven to 180°C (350°F) or gas mark 4. Spoon the harissa into a large roasting pan, then mix in a splash of vinegar and a generous pinch of sea salt and black pepper.

Clean the sweet potatoes, rinse the chickpeas, and add them to the pan along with the chicken. Thoroughly coat everything with the mixture, place the chicken breast-side down, and roast for one hour and 20 minutes. Be sure to turn the chicken halfway through and occasionally baste and shake the pan.

To prepare the slaw, combine two tablespoons each of vinegar and oil in a bowl. Wash the carrots and grate them coarsely or slice them thinly, along with the apples (with the cores) and the cabbage. If using, chop the mint leaves roughly, then mix all the vegetables and fruit with the dressing and season to your liking.

Once the chicken is fully cooked, transfer it along with the chickpeas to a large serving platter. Open up the sweet potatoes and add them to the platter, then pour over the juices from the roasting pan.

Warm the tortillas in the oven for one minute. Swirl a bit of harissa into the yogurt. Gather everyone at the table, shred the chicken, and let everyone fill their tortillas with a mix of the ingredients.