Harissa & rose chicken with saffron
SERVES 4 2 red onions peeled halved and thinly sliced across 300g slim carrots trimmed peeled and thickly sliced 300g small cauliflower florets 4 small rosemary sprigs 4 garlic cloves peeled good olive oil sea salt and black pepper a small pinch of saffron filaments (about 10) ground 2 level tsp harissa 4 x free-range skinned chicken breast fillets about 175g each 150ml white wine 150ml chicken stock 75g pitted black olives 1 tsp dried rose petals coarsely chopped coriander to serve ● Preheat the oven to 210C/190C fan/ gas 6½. Combine the onions, carrots, cauliflower, rosemary and garlic in a large roasting dish. Pour over 3 tablespoons of olive oil, season and toss to coat. Roast for 30 minutes until lightly golden, stirring halfway through. In the meantime, blend the saffron with 1 tablespoon of boiling water and leave to infuse. ● Ten minutes before the end of the roasting time, start to prepare the chicken. Add the harissa to the saffron infusion and blend. Heat a large nonstick frying pan over a medium-high heat, brush the chicken fillets all over with oil, season them and sear half at a time for about 1 minute each side to lightly colour them (or use a griddle pan if preferred). Transfer to a plate when cooked. ● Spread the harissa over the top of the chicken fillets and nestle them among the roasted vegetables, then drizzle a tablespoon of oil over the chicken and return the roasting dish to the oven for 25 minutes, or until the chicken is cooked through. ● Remove the chicken to a plate. Place the roasting dish over a lively heat, add the wine and simmer until well reduced. Add the stock and olives and bring to the boil. Serve the chicken on top of the vegetables and juices. Crumble over the rose petals and finish with a scattering of chopped coriander.