HARISSA PULLED CHICKEN WITH GOLDEN RICE

PREP 10mins COOK 60- 80mins SERVES 4

INGREDIENTS • 8 chicken thighs, skin on, on the bone Chicken seasoning: • 1 90g jar harissa • 3 preserved lemons • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp hot smoked paprika • 2 cloves garlic, peeled and crushed • 1 tbsp olive oil • ½ tsp salt and • Black pepper For the rice: • 300g basmati rice • Saffron • 1 cinnamon stick • flaked almonds To serve: • Tzatsiki • Fresh coriander, roughly chopped • 1 lime, quartered

METHOD

1 Preheat oven to 180˚C. Cut the lemons in half and remove flesh. Chop the peel and transfer to a bowl. Add the rest of the seasoning and combine. Add the chicken, toss, then cook skin side up in a tray.

2 Bake for 20mins, then drop heat to 160˚C. Bake for 40-60mins until the skin’s crispy. Shred chicken.

3 Meanwhile, cook the rice with a pinch of saffron and cinnamon stick. Stir, cover and simmer for 8mins. Turn off heat and leave for 2mins. Take off lid, fluff with a fork and transfer to a dish.

4 At the same time, place the almonds on a small baking sheet and bake in the oven for 5mins, until lightly golden. Remove and scatter over the rice.

5 Serve the rice with the chicken, a dollop of tzatziki, fresh coriander and good squeeze of lime juice.