Harissa-spiced chicken with roasted cauliflower & chickpeas
CHICKEN WITH ROASTED CAULIFLOWER & CHICKPEAS
Serves 4–6 Cost per serve $5.80 Hands-on time 30 min
Cooking time 1 hour gluten free dairy free diabetes friendly 1.6kg whole chicken
2 tablespoons gluten-free
1 x 400g can no-added-salt
chickpeas, rinsed, drained ½ large cauliflower,
cut into florets
2 Lebanese cucumbers, halved,
deseeded, thinly sliced 3 radishes, cut into matchsticks 120g baby spinach
2 tablespoons lemon juice
1 tablespoon olive oil 1 Preheat oven to 220°C. Rinse chicken under cold water. Pat dry with absorbent paper. Cut along each side of chicken’s backbone; discard backbone. Turn chicken skin-side up; press down to the breastbone with the heel of your hand to flatten.
2 Place chicken in a large baking dish, skin-side up with the wing tips tucked under. Rub skin with harissa paste. Arrange chickpeas around chicken. Bake for about 20 minutes. Reduce heat to 180°C. Add cauliflower to dish. Bake for 30–40 minutes, or until chicken is golden and cooked through.
3 Meanwhile, combine cucumber, radish, spinach, lemon juice and olive oil in a large bowl. Season with cracked black pepper. Toss to combine. Serve the chicken with the roasted cauliflower and chickpeas, and cucumber salad.