Harissa Roast Chicken with Chickpea Salad

Follow these detailed instructions to make your own at home:

INGREDIENTS

QTY

UOM

Free-range Chicken, butterflied

300

gms

CAARA Harissa

100

gms

Honey

1

tbsp

Lemon Juice

1

tbps

Garlic cloves, crushed

2

Olive Oil

20

ml

Tahini

1

tbsp

Mixed Cherry Tomatoes, halved

50

gms

Chickpea, boiled

100

gms

English Cucumber

1

Spring Onions, thinly sliced

2

Mint & Flat-Leaf Parsley

10

gms

Salt & Pepper

to taste

 

METHOD:

  • Preheat the oven to 200°C. Line baking trays with baking paper
  • Score chicken 2-3 times through the thickest part of the breasts or legs. Place the chicken, skin-side up, on 1 of the prepared trays.
  • Combine CAARA harissa, honey lemon juice, garlic and olive oil in a bowl. Pour three-quarters of this harissa mixture all over chicken & season. Roast, basting regularly, for 40-50 minutes or until cooked through. Set aside to rest, loosely covered with foil, for 15 minutes.
  • Combine chickpeas and remaining harissa mixture in a bowl, then transfer to a second prepared tray and bake for 20-25 minutes or until crisp. Set aside.
  • To prepare the salad dressing, whisk together the tahini, 2 tbsp water and remaining garlic & lemon juice. Season and set aside.
  • Place chickpea mixture, tomato, cucumber, spring onion and herbs in a large serving bowl. Add tahini dressing and toss to combine. 

CAARA TIP:

Always use free-range organic chicken for the best result.

Always preheat the oven for perfect baking

Always mix tahini properly before spooning out from the jar as the paste always settles down at the bottom and the oil floats on top.

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