300gms Free-range Chicken, Butterflied
100gms CAARA Harissa
1 Tsp Honey
1 Lemon Juice
2 Garlic Cloves, Crushed
20ml Olive Oil
1 Tbsp Tahini
50gms Mixed Cherry Tomatoes, Halved
100gms Chick Pea, Boiled
1 English Cucumber
2 Spring Onions, Thinly Sliced
10gms Each Mint & Flat-Leaf Parsley
Salt & Pepper to Taste
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 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.
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.