Ingredients
- 3tbsp Belazu Rose Harissa Paste
- 150g (5oz) 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
- 1tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves
- ½tbsp cumin seeds, lightly crushed
- ¾tsp ground cinnamon
- 400g can chickpeas, rinsed and drained
- 4 spring onions, sliced
- ½ cucumber, halved and sliced
- good squeeze lemon juice
- 1tbsp olive oil
- ½tbsp parsley, finely chopped
- ½tbsp coriander, finely chopped
you will need
- a baking sheet lined with oiled foil
Method
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, 400F, 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.
Top Tip for making Harissa Chicken with Chickpea Salad
If you want to barbecue the chicken, start it off in the oven for 15 minutes, then barbecue until it's charred and cooked through.
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