Roast harissa butter chicken with cracked wheat
ROAST CHICKEN, ONLY SPICIER, SERVED WITH FRESH, HERBY GRAINS
4 garlic cloves, peeled 1 preserved lemon 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp sweet smoked paprika 2 tbsp harissa A bunch of coriander A bunch of parsley 80g butter, at room temperature Olive oil 1 x 1.6kg chicken 1 lemon 425ml fresh chicken stock 1 onion 2 tomatoes 350g bulgur wheat Greek yogurt, to serve
1 Preheat oven to 190C/Fan 170C/ 375F. Halve the preserved lemon and remove the seeds. In a dry frying pan toast the cumin and coriander seeds. Place in a food processor along with the paprika, preserved lemon, harissa, half the herbs (stalks and all) and the peeled garlic. Season and blitz to a paste.
2 Add the butter and 2 tbsp of olive oil and pulse until smooth.
3 Use your hands to carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the butter mix all over – under the skin mainly and all over the top.
4 Halve the lemon and pop it into the chicken cavity, then place in a small, snug-fitting roasting tray. Roast for around 1¼ hours, or until golden and crisp and cooked through – check that the juices run clear around the thigh area. Baste the chicken a couple of times during cooking.
5 When the chicken has about 20 mins left to cook, start the bulgur wheat. Heat your chicken stock in a medium pan. Meanwhile peel and finely chop the onion, and deseed and finely chop the tomatoes.
6 Pour a glug of olive oil into a saucepan and put on a medium-low heat. Add the onion and sweat for 10 mins, until soft. Add the tomatoes and cook for a further 5 mins, then add the bulgur wheat. Stir for a minute, then add the hot chicken stock and season lightly.
7 Bring to the boil, pop on the lid, then reduce the heat and simmer for 8 mins, until the wheat is cooked through. Remove from the heat, cover the pan with a tea towel and put a lid on top to keep it warm. Chop the rest of the coriander and parsley leaves and stir through the bulgur wheat.
8 When the chicken is ready, leave to rest for 10 mins, then squeeze over the lemon from the cavity and carve – you can carve traditionally or shred the meat into the buttery juices to keep it moist. Serve with the bulgur wheat and tangy thick Greek yogurt.
One option is to serve the chicken shredded in its pan juices, then put the bulgur wheat to good use mopping up