HARISSA CHICKEN WITH CARROT, RICE AND QUINOA PILAF

Serves 4

• 6 skinless chicken thigh fillets,

halved • 2 tsp harissa, or to taste • juice of ½ lemon • 50ml olive oil • 20g butter, diced • 1 Spanish onion, coarsely grated • 1 garlic clove, finely chopped • 2 tsp coarsely crushed coriander

seeds • 2 carrots, coarsely grated • 200g (1 cup) basmati rice • 80g (1/3 cup) quinoa • 500ml (2 cups) chicken stock • pinch of saffron threads

(optional) • finely grated zest of ½ lemon,

plus lemon wedges to serve • mint leaves, to serve

1. Combine the chicken, harissa, lemon juice and 1 tbsp olive oil in a bowl. Season, toss to combine and leave to marinate for 10 minutes.

2. Heat the butter and remaining oil in a wide casserole over medium-high heat, add the chicken skin-side down and brown well (2-3 minutes). Transfer the chicken to a plate. Add the onion, garlic and coriander seeds to the casserole and sauté until the onion is just tender (2-3 minutes). Stir in the carrot, then add the rice and quinoa. Stir to coat in oil. Add the stock, saffron, lemon zest and 185ml hot water, season to taste, then place the chicken on top, browned side up. Cover with a close-fitting lid, reduce the heat to very low and cook for 12 minutes.

3. Turn off heat and leave to stand with lid on for 5 minutes to steam, then scatter with mint and serve with lemon wedges.