Ingredients
- 3tbsp Belazu Rose Harissa Paste
- 150g plain yogurt
- good squeeze lemon juice, plus extra, to serve
- 1 large free-range chicken, jointed into 6 to 8 pieces. Ask your butcher to do this.
- for the salad
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves
- ½ tbsp cumin seeds, lightly crushed
- ¾ tsp ground cinnamon
- 400g can chickpeas, rinsed and drained
- 4 spring onions, sliced
- ½ cucumber, halved and sliced
- good squeeze lemon juice
- 1 tbsp olive oil
- ½ tbsp parsley, finely chopped
- ½ tbsp coriander, finely chopped
- you will need
- a baking sheet lined with oiled foil
Instructions
- Mix the harissa, yogurt and lemon juice in a small bowl and season well. Rub this all over the chicken and leave to marinate for as long as you can - overnight is fine.
- Heat the oven to 200C, 180C fan, gas 6. Place the chicken on the baking sheet and cook for 30 minutes or until crispy and cooked through.
- Meanwhile, make the salad. Heat the oil in a heavy-based frying pan and gently fry the onion until browned. Add the garlic, cumin seeds and cinnamon, and fry for another minute. Take the pan off the heat and stir in the chickpeas. Remove the mixture to a bowl to cool.
- Mix the remaining salad ingredients with the chickpeas and season well. Serve with the chicken and extra lemon.
