Harissa-marinated chicken with cauliflower
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This deeply delicious harissa-marinated chicken recipe makes a fantastically merry, flavourful midweek meal – just remember to get your chicken thighs marinating ahead of time. The chicken is baked with cauliflower tossed in a punchy pomegranate molasses dressing, and the whole thing is served from the tray topped with yoghurt, pepperoncini, herbs and pomegranate seeds.
First published in 2018
Ingredients
Metric
Imperial
Harissa chicken
- 8 chicken thighs, preferably organic
- 2 tbsp of olive oil
- 2 tbsp of harissa
- 1 tbsp of tomato purée
- 1/2 tsp nutmeg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp flaky sea salt
- 1/4 lemon, juiced
Pomegranate molasses cauliflower
- 1 large cauliflower, broken into florets
- 1 tbsp of olive oil
- 1 tbsp of pomegranate molasses
- 1/2 tsp nutmeg
- 1 tsp ground coriander
- 1/2 tsp cumin seeds, toasted
To serve
- 2 handfuls of pepperoncini
- yoghurt
- coriander leaves, chopped
- mint leaves, chopped
- pomegranate seeds
- pine nuts, toasted
- sumac, optional
- 4 flatbreads
SAVE RECIPE
Method
1
Begin by marinating the chicken, the night before if possible. Mix all the ingredients together and coat the chicken well. Cover and refrigerate for at least 1 hour
2
Preheat the oven to 180°C/gas mark 4
3
Spread the chicken thighs out on a large roasting tray, making sure there is enough room to add the cauliflower later. Roast in the oven for 15 minutes
4
Meanwhile, mix together the olive oil, pomegranate molasses, nutmeg, ground coriander and cumin seeds in a mixing bowl. Add the cauliflower florets and mix to coat them evenly
5
After the chicken has been cooking for 15 minutes, remove the tray from the oven, drain any excess liquid the chicken has released and arrange the cauliflower on the tray
6
Roast for a further 15 minutes until the cauliflower is cooked and the chicken has a nice crispy skin
7
Remove from the oven and scatter over with a handful of pepperoncini, lashings of yoghurt, generous amounts of chopped herbs, pomegranate seeds and toasted pine nuts. Finish with a sprinkle of sumac and serve with warm flatbreads
First published in 2018
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