Harissa Chicken with Almond Tabbouleh

deliciousmagazine.co.uk

Finely grated zest and juice 1 large orange

3 tbsp runny honey

4 tbsp harissa

1 tbsp olive oil

Small bunch fresh thyme, leaves picked

2kg free-range whole chicken

Natural yogurt and flatbreads (or a gluten-free alternative) to serve

subheading: For the pickled cabbage:

1 small red cabbage, finely shredded

Juice 3 limes

2 tsp sea salt flakes

Small handful fresh coriander, finely chopped

subheading: For the almond tabbouleh:

50g blanched almonds, toasted in a dry pan

100g fresh flatleaf parsley, finely chopped

2 fresh mint sprigs, finely chopped

2 spring onions, finely sliced

Grated zest and juice 1 lemon

2 tomatoes, deseeded and chopped

4 tbsp extra-virgin olive oil

2 tsp sumac

2 tsp za’atar spice mix (check the pack to see if it’s gluten-free)

Directions at deliciousmagazine.co.uk

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