Matt Moran's harissa roast chicken with chickpea salad
serves
4
Harissa roast chicken with chickpea salad
“I love the warm chilli glow you get from using harissa. The North African paste goes well with so many things, but it’s particularly good with this chicken dish” - Matt Moran.
Ingredients (13)
- 1 x 1.6kg free-range chicken, butterflied
- 2 tbs harissa paste
- 2 tbs honey
- Juice of 2 lemons
- 2 garlic cloves, crushed
- 1/3 cup (80ml) olive oil
- 1/2 cup (80g) pumpkin seeds (pepitas)
- 400g can chickpeas, drained, rinsed
- 2 tbs tahini
- 200g mixed cherry tomatoes, halved
- 2 Lebanese cucumbers, halved lengthways, thickly sliced on the diagonal
- 2 spring onions, thinly sliced
- ¼ bunch each mint and flat-leaf parsley, leaves picked
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C. Line 2 baking trays with baking paper
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2.Score chicken 2-3 times through the thickest part of the breasts and legs. Place the chicken, skin-side up, on 1 of the prepared trays.
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3.Combine harissa, honey, half the lemon juice, half the garlic and 2 tbs olive oil in a bowl. Pour three-quarters of harissa mixture all over chicken and season. Roast, basting regularly, for 40-50 minutes or until cooked through. Set aside to rest, loosely covered with foil, for 15 minutes.
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4.Combine pepitas, chickpeas and remaining harissa mixture in a bowl, then transfer to second prepared tray and bake for 20-25 minutes or until crisp. Set aside.
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5.To prepare the salad, whisk together the tahini, 2 tbs water and remaining garlic and lemon juice. Season and set aside.
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6.Place chickpea mixture, tomato, cucumber, spring onion and herbs in a large serving bowl. Add tahini dressing and toss to combine.
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7.Using a cleaver or kitchen scissors, cut the chicken into 8 pieces and serve with chickpea salad.
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