Harissa-marinated chicken with cauliflower

40 minutes


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


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