Harissa-spiced chicken with roasted cau­li­flower & chick­peas

Healthy Food Guide (Australia) - - COOK FRESH -



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

harissa paste

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.

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