Harissa-marinated chicken with cauliflower

4
40 minutes

Ingredients

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

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