The Simple Things
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.