45 Minutes
Harissa Sticky Chicken with Pomegranate, Pistachios & olive Rice

Harissa Sticky Chicken with Pomegranate, Pistachios & olive Rice

Roasted chicken coated in a lemon, butter and hot pepper harissa served with a brown rice, red onion and cherry tomato salad peppered with pomegranate seeds, toasted pistachio and salted black olives served with creamy yoghurt.

 

How it's doneDirections

Step 1

Set the oven to 200C 400F or gas mark 6

Step 2

Squeeze the lemon(s).

Melt the butter in a small pan, add the lemon juice and the harissa paste.

Add the honey and remove from the heat.

Step 3

15 Minutes

Line baking tray with greaseproof paper.

Add the chicken, loosen the chicken skin and using a pastry brush coat the outer skin with marinade. Add the remaining marinade to the baking tray.

Cover with foil and cook in the oven for 15 mins.

Step 4

2 Minutes

While the chicken is cooking peel the red onion(s), chop in half and slice the red onions thinly.

Peel and crush the garlic using the garlic crusher or chop finely, add the onion and garlic to the pan
cook for a minute or two.

 

Step 5

5 Minutes

Add the cumin with a splash of water. Cook for 5 minutes stirring regularly.

Step 6

10 Minutes

Chop the olives.

Wash the cherry tomatoes and then slice in half, add to the pan and cook for 10 mins.

 

Step 7

5 Minutes

Place the pistachios on a baking tray. Place in the oven and cook for 5 minutes

Remove the pistachios from the oven, stir occasionally.

Step 8

Check the meat in the oven add some boiled water to the baking tray if the sauce is drying out.

Baste the meat. Return to the oven without the foil.

Step 9

2 Minutes

Add balsamic vinegar to the tomatoes, cook for a minute or two.

Step 10

Warm the precooked rice by following the instructions.

Add the precooked rice, taste and season with salt and pepper if necessary.

cook for 5 minutes, stirring regularly.

Step 11

Add the pistachios, to the frying pan.

Step 12

Cut the pomegranate in half, hit the skin with a wooden spoon to release the seeds.

wash and finely chop the fresh coriander

 

Step 13

Remove the chicken from the oven, add the chicken to the plates.

Step 14

Share the contents of the pan equally between the serving plates.

Sprinkle with pomegranate and coriander serve with a spoon of yoghurt, serve immediately.

What you needIngredients

Servings 2
Utensils
  • 2 Baking Trays
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Fish Slice
  • 1 Frying Pan
Chicken
  • 4 Chicken Thighs
  • 4 tbsp Harissa Paste
  • 12 grams Butter
  • 4 tsp Honey
  • 1/2 Lemon
Salad
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1 tbsp Olive Oil
  • 1 tbsp Cumin Seeds
  • 150 grams Precook Long Grain Brown Rice
  • 6 Black Olives
  • 200 grams Cherry Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 30 grams Pistachio
  • Salt to taste
  • Black Pepper to taste
To Serve
  • 2 tbsp Natural Yoghurt
  • 1/2 Pomegranate
  • 4 springs Fresh Coriander

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