Harissa-marinated chicken with cauliflower


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




Harissa chicken

Pomegranate molasses cauliflower

To serve


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

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