Friday - - RECIPE CARDS -

Prep time 10 mins Cook­ing time 50 mins Serves 4

1 chicken 2 tbsp olive oil 3 tbsp harissa paste 1 tbsp cumin seeds 1 lemon, juiced 2 lemons, cut into quar­ters Pome­gran­ate pearls, to serve Mi­cro herbs, to serve Pick­led red onions, to serve METHOD

1 Pre­heat the oven to 180°C. Place the chicken on a sur­face, breast side down. Us­ing kitchen scis­sors, cut along each side of the back­bone – cut­ting through the ribs – and re­move the back­bone. Turn the chicken over and flat­ten it.

2 Place the oil, harissa paste, cumin seeds and lemon juice in a bowl. Sea­son well. Rub the paste all over the chicken.

3 Place the chicken on a roast­ing tray, sur­round it with the lemon quar­ters and roast for 40-50 min­utes or un­til cooked through.

4 Re­move from the oven, scat­ter with pome­gran­ate and mi­cro herbs and serve with pick­led onions.

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