Harissa-marinated chicken with cauliflower

Name: Harissa-marinated chicken with cauliflower
Total time: 40 min
Ingredients: 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; 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; 2 handfuls of pepperoncini; yoghurt; coriander leaves, chopped; mint leaves, chopped; pomegranate seeds; pine nuts, toasted; sumac, optional; 4 flatbreads

by GBC Kitchen

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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

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Ingredients

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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

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Method

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

Preheat the oven to 180°C/gas mark 4

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

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

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

Roast for a further 15 minutes until the cauliflower is cooked and the chicken has a nice crispy skin

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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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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