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Harissa-marinated chicken with cauliflower

Harissa chicken with pomegranate molasses cauliflower

PT40M

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Ingredients

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Method

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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
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Harissa-marinated chicken with cauliflower

 
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